Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) cold water
  • 1 package (400g) haggis, crumbled
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon nutmeg (optional)
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Add chilled butter and mix until crumbly.
  3. Gradually mix in cold water until dough forms.
  4. Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
  5. In a bowl, crumble the haggis.
  6. Incorporate parsley, black pepper, and nutmeg (if using) into the haggis.
  7. Preheat the oven to 400°F (200°C).
  8. Roll out the chilled dough on a floured surface to about 1/8-inch thick.
  9. Cut into rectangles approximately 4x6 inches.
  10. Place a spoonful of haggis filling in the center of each rectangle.
  11. Fold the dough over and seal the edges with a fork or by pinching.
  12. Brush the top of each roll with the beaten egg.
  13. Arrange on a baking sheet lined with parchment paper.
  14. Bake for 25-30 minutes, until golden brown and crisp.