Method

1. Preheat oven to 200C, fan 180C, gas mark 6.
2. Roll out the pastry to 4mm thick.
3. Cut eight 10cm disks from the pastry, using a pastry cutter if you wish.
4. Heat the rapeseed oil in a pan and wilt the spinach. Cut the feta into small pieces.
5. Remove all of the casing from the haggis and, in a bowl, mix with the spinach and feta. Season to taste.
6. Divide the filling between the discs, using a teaspoon to place it in the centre of the discs.
7. Brush the edges of the discs with cold water.
8. Fold the dough to make a semi-circular parcel and press down the edges to seal using a folk.
9. Place on a lined baking tray and brush with the egg yolk.
10. Bake for 15–20 minutes or until golden.