Makes 6 to 8 big rolls or 16 smaller cocktail rolls

1 x 454g haggis
250g sausage meat
1 egg
black pepper, sea salt, thyme (fresh or dried ), fresh parsley
250g ready-rolled puff pastry
cracked black pepper, sea salt
beaten egg to glaze

METHOD

1. Flour your work surface and rolling pin and roll out the puff pastry into a rough square shape (approx. 25 x 25cm). Then, with a sharp knife, cut in half lengthways.

2 Place the sausage meat into a large bowl, then crumble in the haggis. Chop the parsley, pick the thyme and put into the bowl with a generous sprinkling of salt and black pepper. Add the beaten egg. Using your hands, mix all the ingredients together until completely mixed.

3. Divide the mixture into two and form a fat sausage shape with the mixture lengthways down one side of each pastry sheet.

4. Brush the long edge of the pastry sheet with the beaten egg , fold the pastry over the mixture and press down the edge to seal. Pop in the fridge for 20 mins to firm up.

5. Preheat oven the to 180°C and line a large baking tray with greaseproof paper. Remove the sausage rolls from the fridge and, with a sharp knife, cut into 8cm wide rolls. Criss cross the top of the sausage rolls with a knife and brush them all with the remaining beaten egg. Sprinkle on cracked black pepper (optional) and place the individual rolls onto the lined baking tray.

6. Cook in the oven for 25 -30 mins or until golden and cooked through.