Haggis, Rosemary & Leek Sausage Rolls

1. First, make your pastry. Check out our 'make your own' video linked at the top of this page for the recipe. Set aside in the fridge

2. Trim the roots and woody greens off the leek, then rinse out any grit. Finely slice the leek. Set a pan on a medium-low heat and drizzle in a little olive oil. Add the sliced leek and cook gently for 5-8 mins till glossy and lightly browned. Tip into a bowl.

3. Finely chop the rosemary leaves and add to the fried leek. Cut open the uncooked haggis add to the bowl. Squeeze the sausage meat from the skins and add to the haggis. Pour in the whisky, if using, then mix together well with your hands.

4. Preheat your oven to 200°C/Fan 180°C/Gas 6. Divide the pastry into four pieces. Dust your work surface with flour. Roll one piece into a long rectangle about 12cm x 40cm and ½cm-thick.

5. Divide the haggis mix into four and roll one piece into a long thin sausage. Place the haggis sausage on the pastry rectangle. Brush one long edge with beaten egg. Fold the other edge over the haggis sausage mix and press the pastry together, sealing well. Use a fork to crimp the edges. Slice into smaller sausage rolls, around 4-6cm long. Pop on a baking tray lined with kitchen paper. Repeat to use up the remaining pastry and sausage mix. You should be able to make 20-30 sausage rolls and will probably need more than one lined baking tray.

6. Make a slit in the top of each sausage roll with a small, sharp knife. Lightly brush each sausage roll with beaten egg to glaze. Crack over some black pepper.

7. Slide into the oven and bake for 20 mins till golden, the base is not soggy and the haggis sausage meat is cooked through. Lift onto a cooling rack. Serve warm with brown sauce. The sausage rolls will keep in the fridge for up to 3 days, and are also delicious eaten cold.