Vegan Haggis, Potato, and Pea Pasty with Redcurrant Sauce

Vegan Haggis, Potato, and Pea Pasty with Redcurrant Sauce

One of the other wonderful things in the PhD allotment area, although it was actually left by a garden design undergraduate student, is a redcurrant bush!  I have a particular fondness for redcurrants, and like eating them raw...but I know most people find them too tart to eat without a bit of sugar.



This recipe is a really nice, comforting, and filling dinner/lunch, and is nice to eat on the go.

Vegan Haggis, Potato, and Pea Pasty with Redcurrant Sauce

Total time: 1 hour
Serves: 4

Ingredients:

For the pasty:
1 vegan haggis (either storebought or from my recipe here)
6 medium potatoes, chopped into bite size pieces
2 cups (300g) frozen peas
1 medium onion, diced
Olive oil for frying
2 tbsp nutritional yeast
2 sheets puff pastry
Salt and pepper to taste

For the redcurrant sauce:
1/4 cup (40g) fresh redcurrants
1 tbsp sugar

First, boil the potatoes in salted water until they break apart easily when pressure is applied from a fork.  Drain, and set aside.  Next, fry the onion until it is well caramelised.  Then, add the haggis, broken into chunks, and the peas into the frying pan, and continue to cook until the haggis is starting to brown (about 8 minutes).  The haggis will fall apart into a paste-like consistency.

Preheat the oven to 180C/350F.

Roll out the pastry and cut each sheet in half.  Spread the haggis mixture across the pastry, and cover evenly with potatoes, leaving about an inch around the edges.  Sprinkle nutritional yeast and salt/pepper on top.  Fold the pastry over, and scrunch the ends up.  Slit or prick holes into the top of the pasty.  Transfer onto a baking dish, and bake for about 30 minutes, or until golden brown.

Meanwhile, make the redcurrant sauce by boiling the currants and sugar until the currants start to disintegrate.  Taste for sweetness and add more sugar if desired.  Strain the mixture through a sieve, and press the berries to ensure all the juice is extracted.

When the pasties are ready, either dunk them in the sauce or drizzle it over the top.  You could also just tuck some raw redcurrants and sugar into a corner of the pasty before folding it up and baking, to make it slightly more portable.