What a revelation! You have to try these Haggis Samosas from the Dairy Diary.
Sunflower oil 1 tbsp
Spring onions 5, trimmed and chopped
Carrots 125g (4½oz), peeled and grated
Haggis 125g (4½oz), crumbled
Cooked white rice 65g (2½oz)
Filo pastry sheets 4 large
Butter 75g (3oz), melted
Cherry tomatoes 150g (5oz), chopped
Sweet chilli sauce 2 tbsp
Heat oil in a frying pan and gently fry all but 1 tablespoon spring onions and all carrots for 5 minutes until softened. Leave to cool.
In a bowl, mix haggis with rice and cooled vegetables; season.
Cut each pastry sheet into 3 long strips. Working one strip at a time, brush with melted butter and place 2 tablespoons of haggis mixture at one end.
Fold end of pastry strip over haggis to make a triangular parcel. Continue folding and wrapping the parcel down length of pastry strip until you reach end, folding over as necessary. Cover and chill, then repeat until you have 12 parcels.
Preheat oven to 200°C/180°fan/Gas 6. Line a baking tray with baking paper and put samosas on tray. Brush with any remaining melted butter and bake for 25–30 minutes until crisp and golden.
Meanwhile, mix tomatoes with remaining spring onions and chilli sauce. Put in a bowl, cover and chill until required. Serve hot samosas with salsa.