Vegetarian Haggis and Potato Pasties

A step-by-step visual guide to making vegetarian haggis and potato pasties using shortcrust pastry. Perfect for Burns Night or just for packed lunches.


Vegetarian Haggis and Potato Pasties

Veggie Haggis



You can always tell that Burn's Night is on the horizon when the supermarkets start stockpiling haggis on groaningly full shelves. They're everywhere you turn!

I really don't mind though, I quite like haggis, well veggie haggis, obviously (I wouldn't eat the timorous wee beastie), but I tend to forget about it during the year, until this not-so-gentle reminder appears.


What is Burns Night?


Burns Night is the night when Scotland celebrates it's national poet Robert Burns, whom we also call Rabbie Burns (it's more Scottish!).

He was born four centuries ago and only lived into his thirties but he made such a big impression on us, that we celebrate his birthday, the 25th of January.

We celebrate every year with recitals of his poems and ballads; sitting down to a Burns Supper (which of course includes haggis, or veggie haggis, piped into the room by the bagpipes); and if you are lucky a wild ceilidh (Scottish barn dance).


What is vegetarian haggis made from?


Vegetarian haggis is made from a delicious blend of root vegetables, pulses, oats, spices and seeds.

Veggie haggis can be bought in most supermarkets and online or you can make your own. I recommend this recipe for homemade veggie haggis from Green Gourmet Giraffe.

When it is bought ready-made it can instantly be added to many dishes including pasties, veggie burgers, scotch eggs, clangers, puff pastry pies, beer battered haggis bonbons and red lentil and haggis nut loaf.

This year I wasn't stuck for ideas as I threw a couple of vegetarian haggis in my trolley.

Back in December I discovered the most amazing looking Clapshot Vegetarian Haggis Tikka from Allotment 2 Kitchen which I want to try soon, but this time I decided to make pasties.

What are pasties?


Pasties were originally a cheap pastry pie filled with potato, turnip (swede) and onions. Later meat was added to the mix.

They have been made and enjoyed by English royalty since the 13th Century, but really became more common in the 17th and 18th centuries when miners, fisherman and farm workers from Cornwall 
adopted this portable snack.

The Cornish pasty was.an easy to carry snack which was cheap, tasty and filling.



Scottish Vegetarian Haggis and Potato Pasties


My veggie haggis pasties are a Scottish twist on the original Cornish pasty.

I made my pasties with shortcrust pastry filled with a delicious mixture of vegetarian haggis, potatoes and mustard for extra flavour.

They are super simple to make and very enjoyable to eat.  Make them for Burns Night or serve them cold in lunchboxes as a nice change from sandwiches.

Scrolls down for step-by-step photos showing how easy they are to make and further down you will find a printable recipe.


How to make Veggie Haggis Pasties


Vegetarian Haggis and Potato Pasties - Step 1 Pastry disc

Step 1 - The Pastry


Preheat the oven to 200 c/180 c fan/400 f/gas mark 6.

You can use ready rolled or block shortcrust pastry for these pasties or indeed make your own.

Take your pastry out of the fridge 15-20 minutes before you need to use it so it can come to room temperature.

Roll your shortcrust pastry fairly thinly or unroll your ready rolled pastry and cut into discs.

I cut mine using a small glass bowl measuring 13 cm/5 inches as a template, but you can make your pasties any size you want depending on your whim. A saucer would also work.




Vegetarian Haggis and Potato Pasties - Step 2 pastry topped with mustard

Step 2 - The Mustard


I added mustard to the pasties for more flavour.

Spread mustard across half of your pastry disc, leaving a border around the edge for sealing the pasty.

I used wholegrain mustard, which is a favourite of mine. The mustard is optional, but it works so well with the haggis and potato and adds a lot of flavour.




Step 3: The Haggis


Cut through your haggis to open it and spoon some haggis on the pastry on top of the mustard, being careful not to add too much or you will have problems later when you come to seal the pasty.




Vegetarian Haggis and Potato Pasties - Step 4 potatoes added to filling

Step 4: The Tatties


Add some cubes of pre-cooked tatties.

These can be boiled or steamed.




Vegetarian Haggis and Potato Pasties - Step 5 the folded pastry

Step 5 - The Fold


Traditionally Cornish pasties are bake in a half moon shape and I kept with that traditional for these Scottish pasties.

Brush the edge of the pastry with a little water and fold the pastry across the filled half stretching a little as you go. Use your thumb or fingers to press and seal along the edge.

Cut a few slits or a cross across the middle of each pastry to allow the steam to escape. Which is essential for a crisp pastry.



Vegetarian Haggis and Potato Pasties - Step 6 the golden baked pasty

Step 6 - The Bake


For vegetarian pasties brush the pastry with whisked egg.

For vegan pasties brush the pastry with olive oil, also make sure the pastry is suitable for vegans

Bake the pasties in a preheated oven for 20 minutes or until golden.




Vegetarian Haggis and Potato Pasties - Step 7 pasty cut in half with haggis and potato filling showing

Step 7 - The Eat



Break open and enjoy while the pastries are still hot, then enjoy the leftover pasties if there are any the next day cold for lunch.

They are rather good hot with baked beans, but I'll leave that up to you.





pin it for later

Vegetarian Haggis and Potato Pasties - Easy Scottish shortcrust pastry pies that are perfect for lunches or a family dinner. Kids love them. Add them to your lunchbox cold. #vegetarianpasty #vegetarianpasties #vegetarianhaggis #veggiehaggis #pasties #pasty #cornishpasties #scottishpie #scottishrecipes #shortcrustpastry #pastryrecipes


Burns Night Haggis Recipes


Here are a few vegetarian and vegan haggis recipes for you to try on Burns Night or indeed for any night.

  1. Instant Vegan Haggis, Neep & Tattie Burgers - Tinned Tomatoes
  2. Vegetarian Scotch Eggs - Tinned Tomatoes
  3. Vegan Beer Battered Haggis Bites - Tinned Tomatoes
  4. Veggie Haggis and Onion Chutney Toasties - Tinned Tomatoes
  5. Veggie Haggis and Apple Bedfordshire Clangers - Tinned Tomatoes
  6. Savury Puffs - Tinned Tomatoes
  7. Clapshot and Vegetarian Haggis - Allotment to Kitchen
  8. Vegetarian Haggis Nachos - Green Gourmet Giraffe
  9. Haggis, Neeps & Tatties Pasties - Green Gourmet Giraffe
  10. Haggis, Neeps & Tatties Crepe Stack - Green Gourmet Giraffe
  11. Vegetarian Haggis and Winter Tzatziki Wraps - Mostly Eating
  12. Vegan Haggis - Veg World

pasties, pasty, Cornish pasty, Scottish pasty, haggis pasty, Scottish haggis pie, haggis pie, vegetarian haggis pie, vegetarian haggis pastry, vegetarian haggis pasty, vegan pie, Scottish recipe
lunch
Scottish, vegetarian
Yield: 4 pasties
Author:

Vegetarian Haggis and Potato Pasties

Vegetarian Haggis and Potato Pasties

Easy vegetarian haggis and potato pasties made with shortcrust pastry. Perfect for Burns Night or just for packed lunches.
prep time: 10 Mcook time: 20 Mtotal time: 30 M

ingredients:

  • 500g shortcrust pastry (if your pack is smaller that is ok, just make smaller pasties)
  • 4 tbsp wholegrain mustard
  • 12 generous tbsp veggie haggis
  • 3 medium potatoes, boiled and cut into cubes
  • salt and pepper
  • 1 tbsp olive oil (or egg wash) for glazing the pastry

instructions:

How to cook Vegetarian Haggis and Potato Pasties

  1. Preheat the oven to 200 c/180 c fan/400 f/gas mark 6.
  2. Take your pastry out of the fridge to come to room temperature. Roll thinly and cut out 4 circles. I used a 13 cm/5 inch bowl.
  3. Spread mustard on half each  pastry, leaving a border around the edge.
  4. Top with 3 tbsp haggis and a few cubes of potato.
  5. Season with salt and pepper.
  6. Brush a little water around the edge of the pastry. Fold the pastry  over the filling and press down the edges with your thumb or finger, leaving little finger marks along the edge.
  7. Cut slits or a cross into the top of the pastry to let the steam out.
  8. Place the half-moon pastries on a large lined baking sheet and crush each pastry with olive oil or egg wash.
  9. Bake for 20 minutes until crisp and golden.
  10. Enjoy!

NOTES:

When brushing the edge of the pastry with water, make sure it is just damp and not too wet as it will be difficult to seal.

These pasties can be frozen before the baking stage and baked from frozen.

These pasties will keep in the fridge in tinfoil or an airtight container for 3-4 days.
Calories
284.07
Fat (grams)
10.3
Sat. Fat (grams)
4.2
Carbs (grams)
99.67
Fiber (grams)
8.33
Net carbs
91.34
Sugar (grams)
6.2
Protein (grams)
19.71
Sodium (milligrams)
504.39
Cholesterol (grams)
140.55
Created using The Recipes Generator

33 comments

  1. Haggis is such a brilliant veg filling for pasties - glad you loved them - sorry to hear you weren't into the nachos but at least graham appreciated them. Wish I could pick up veg haggis in the supermarket.

    I was admiring your perfect circles and interested to see you used a small bowl - must remember that next time I do pasties - the mustard also sounds like a good addition

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  2. Hi Johanna, you don't need to buy veggie haggis, when you have such a great recipe, although I suppose it would be handy for a quick standby. The mustard was great in the pasties, although Graham and I differed again. He preferred them without the mustard.

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  3. I've never had haggis before but these pies look really hearty and tasty.

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  4. Never knew veggie haggis existed. I'm going to have to give it a whirl now. The pasties look great, nice golden color on the finished product.

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  5. It is very tasty Pam. Lovely and spicy, but not hot.

    Hey TB, you should give it a go, I think you would enjoy it :)

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  6. Such a fabulous idea! Thanks!

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  7. I've never had haggis before but these pies look really hearty and tasty.when you have such a great recipe, although I suppose it would be handy for a quick standby.

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  8. Pretty looking pasties! My problem with haggis has always been the grainy texture - I think enclosing it in pastry could be the answer...let's face it, enclosing anything in pastry is a good idea!

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  9. That looks great! And alot more presentable than a pile of haggis plopped on a plate (which will be what my plate looks like tonight ha!), thanks for sharing!

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  10. We don't see Haggis down here on the supermarket shelves in Cornwall. I'll have to try someday...the veggie variety...

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  11. Haypp Burn's Night Jacqueline..I love pasties at the best of times.

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  12. I couldn't find any veggie haggis in the supermarket and haven't got round to making one (great recipes noted for when I do). Oh to live in Scotland at this time of year!

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  13. These are cute cute cute. I have never used haggis, but I love this idea. How perfect your work looks. Hugs to the sweeeeeet baby:-)

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  14. Absolutely fantastic idea! Soooo glad I forgot to eat my haggis tonight. Shall do this at the weekend instead.

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  15. Happy Burns night! These look Fab -I am very annoyed that I am not Scottish when I see all the deliciousness going on! :)

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  16. That's ok Davimack, glad you like them :)

    It is a great standby recipe A.C. :)

    Hi C.C.The pastry is good, but the texture of the MacSweens Haggis, is much softer and less grainy, than the other brands I have tried.

    It's still a good thing Catherine, especially if you have it with neeps and tatties :)

    You will have to try Johanna's recipe then Beth :)

    Happy Burns Night to you too Val :)

    Hi Nic, for some reason, they always have the veggie haggis on the meat shelf. An aisle I just don't usually venture down. You may find it there :)

    Thanks Soma and I will pass the hug on to the baby :)

    Great! Let me know how you get on with them Wendy :)

    What can I say Lucie? Being Scottish is a fab way to be :D

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  17. I grew up in a very German-American carnivorous household (pickled pigs feet, headcheese, liverwurst), but the idea of haggis always gave me fainting spells. Since I've become a vegetarian, the traditional version is more than out, but I would love to try this at some point. I already love any kinds of pocket pastry. Looks great!

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  18. Burns Night! I hope you had a fantastic Burns Night!

    And those pasties look delicious!

    Mmmm, pasties!

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  19. Thanks Susan, I hope you do get the chance to try it sometime :)

    Hi Richard, we had a very quiet Burns Night, in with baby :)

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  20. Such a coincidence! I made some yesterday- tried a new recipe for a hearty appetizer for the Super Bowl. Should be posting it in 4 days or so.
    I'm confused, though. What I don't understand is why anyone would want a vegetarian haggis. Isn't haggis meat? I always thought it was innards. So why would this be called a vegetarian haggis pasty, why not just a vegetarian pasty?

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  21. Hi Barbara, it is haggis substitute, of a similar texture, cooked in a veggie-suitable skin, in the same way that you get veggie burgers or veggie sausages. I used it in my pasties.

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  22. I made these yesterday - inspired by you. Left out the mustard (the kids wouldn't eat that) and made them 8 inches, but otherwise.....identical.
    Superyummy.

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  23. Glad you made and enjoyed them Lynn, maybe less people like mustard than I thought. Both Graham and my friend Andrew said they prefer them without mustard. I think the mustard makes them extra yummy!

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  24. What a cool idea! I'm adding this to the must-try list...

    (And no wonder you don't have time to run up curtains when you've got a lovely new baby to look after!)

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  25. Haggis, never had these...but sure they look so yummie, like the way you layer on the dough...and finally close it :-) Great as appetizers :-)

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  26. Now why have I never thought of adding haggis to a pastie or pie. Esp veggie haggis, thats my fave. Going to have to make this for Hubby soon.

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  27. Jacqueline,
    I haven't been visiting fellow bloggers blogs for a few days now, so missed this until today. thank you so much for the kind mention and links to my blog. I am humbled..

    You may want to add to your list mushroom haggis pakora which I made in my belated oeffort to celebrate the Caledonian Bards birthday this week.

    I like the look of your pasties with mustard eh, so will be sure to make them in the near future.

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  28. That's cool Alex, hope you enjoy them :)

    Hi Juliana, miners used to take these down the pits for lunch and some would even have half savoury and half sweet. Main course and dessert, all in one pastry.

    Enjoy Chele :)

    Mmmmmmm, mushroom haggis pakora, Mangocheeks, sounds perfect :)

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  29. great idea - now why didn't I think of that? particularly good way of using up any leftover haggis, too

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  30. Two things I've always wanted to try, in one recipe--veg haggis AND pasties! Thanks for the recipe and all the wonderful haggis-links. :)

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  31. I've never had haggis before! I wonder if they sell it here anywhere. Love these pasties that you made!

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  32. The filling looks so savory and delicious, these would be a great on-the-go lunch or snack!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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