Take your puff pastry out of the fridge to allow it to come to room temperature.
Preheat the oven to 190c /170c/375f /Gas Mark 5.
Roll your pastry on a lightly floured board until it is quite thin.
Use a saucer or small cereal bowl to cut circles out of the pastry.
On on half of the pastry add a filling of veggie haggis and a scattering of frozen peas and sweetcorn. If you want to, you can spread some mustard on the pastry first.
Wet the edges of the circle with water and foldvthe half with no filling over the half with filling. Press down the edges and crimp with your fingers,.
Slash the top of each puff a couple of times to let steam out and pop onto a baking tray.
Brush each puff with milk or an egg wash and bake for 20 minutes until the puffs are beautiful and golden.
