Haggis samosas with whisky mayonnaise

A novel way to cook haggis, these moreish, crisp, deep-fried parcels from Matthew Fort make a great nibble or starter
By Matthew Fort
Haggis samosas with whisky mayonnaise
  • Rating:
  • Serves: Makes 12 samosas
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the haggis samosas

  • 1 tbsp olive oil
  • ½ small onions, finely diced
  • 6 tbsp finely diced swede
  • 1 medium haggis
  • 12 wonton skins
  • 1 egg yolk, lightly beaten
  • vegetable oil, for deep frying

For the whisky mayonnaise

  • 5 tbsp mayonnaise
  • 1-2 tsp wholegrain mustard, to taste
  • 1-2 tsp whisky, to taste


1. For the haggis samosas: heat the olive oil in a frying pan over a medium heat and fry the onion and swede for about 10 minutes, until softened and golden-brown in places. Set aside to cool.

2. Remove the skin from the haggis. Take a small piece of haggis and roll it into a walnut-sized ball. Repeat until you have 12 balls.

3. Take a wonton skin and brush a little egg yolk around the edges. Place a haggis ball in the centre of the wonton wrapper and top with a little of the onion and swede mixture.

4. Take one corner of the wonton wrapper and fold it over the filling to meet the opposite corner, to form a triangle. Gently flatten the haggis ball and seal the edges of the wonton wrapper, making sure there are no gaps for the filling to escape. Repeat with the remaining wonton skins and haggis.

5. Heat the vegetable oil in a deep fat fryer and fry the samosas for 3-4 minutes, or until crisp and golden-brown on the outside and cooked through. Drain on kitchen paper and transfer to a serving plate.

6. For the whisky mayonnaise: mix all of the ingredients together and transfer to a dipping bowl.

7. Place the whisky mayonnaise alongside the samosas and serve.

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