Haggis and Potato Pasties

This recipe makes about ten pasties, though that rather depends on how big you make them! I find that pastry doesn't always hold together very well at the edges without the beaten egg 'glue', so I make rectangle ones with the edge underneath. You may prefer to make proper pasty shapes though, it really doesn't matter. 


  • 2 packs puff pastry (making vegan puff pastry is a skill I haven't mastered, so I prefer to by it!)

  • 12oz potato, cut into small cubes

  • 1 litre boiling water

  • 1 medium red onion, cut into small chunks 

  • 1 medium white onion, cut into small chunks (I'm sure leeks would work just as well if you didn't want two types of onion)

  • 3 oz vegan hard cheese, grated (I use a strong cheddar style one)

  • 1 pack of Vegetarian/Vegan Haggis, chilled but not frozen (I use Macsweens, but I'm sure any brand will work the same or there are recipes out there to make your own if you're keen!)

  • 1 tsp dried sage

  • 1 tsp dried oregano

  • Olive Oil for frying

  • Soy Milk or prepared egg replacer for glazing

  • Flour for rolling out 


Preheat your oven to 200C


In a saucepan put the boiling water and potato on to simmer until soft. When they're done, drain them well and sit them to one side. It doesn't matter if they cool, so this can be done a little in advance.


Fry the onions in the olive oil using a small frying pan until they start to soften, but not colour. (they will finish cooking in the oven, so don't overdo it)

Get a large mixing bowl and break open the haggis. Give it a mash with a fork just to break it up and then mix in the onions, drained potato and grated cheese. 


Flour your pastry board and sprinkle it with half of each herb. Roll out one slab of pastry, so that the herbs press into the pastry as you roll. Repeat the same with the other slab of pastry. Cut the pastry into rectangles about 6 x 5 inches or use a saucer to cut around for traditional pasty shapes.


Pile a good spoonful of mixture into the centre of the pastry and press lightly with your hands to get more in if necessary. This makes milking the pastry edges neater and wrapping the pasty into it's final shape less messy. It also makes sure you get the maximum about of filling in per pasty. The filling will shrink on cooking and you want to try and avoid having those ones where it's all air and pastry! 

Fold the pasty into your preferred shape and press any edges together with a fork. Place onto a baking sheet and brush with milk before placing in the middle of your oven and putting on for 30 minutes. For anyone who has read my recipes before, you'll know I have a very temperamental oven! I always urge you to keep a watch on your food while it's cooking as your appliance may be more efficient than mine and you may prefer to adjust your cooking temperature or times accordingly. 

Haggis and Potato Pasty.JPG