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.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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