Haggis Sausage Rolls

Heat a frying pan up and add the olive oil and diced onion and cook for 5 minutes until it has softened.

Add the chopped herbs and cook for a further 2 minutes. Allow the onion to cool.

Add the haggis, sausage meat, cheddar and cooked onion to a mixing bowl and stir to combine the ingredients.

On a floured work surface, cut the puff pastry lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join. Use a fork to finish sealing the edge.

Cut the long rolls into the eight sausage rolls and space them out on a baking tray. Brush with the rest of the egg wash and sprinkle over the poppy seeds. Bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.

Serve with Yeo Valley Organic Smooth Cream of Tomato Soup