454g haggis
250g black pudding
1 small onion, diced
1 garlic clove, sliced
1 tsp thyme leaves
5 sheets filo pastry
60g melted butter
Vegetable oil for frying
100g quality mayonnaise
1 tbsp sriracha
1tsp smoked paprika
1 tsp chilli flakes
Mix the black pudding and haggis with the diced onion. You can soften the haggis and black pudding in the microwave for a couple of minute to make it easier to work with if needed. Add the garlic and thyme leaves and use your hands to combine well.
Heat a pan or deep fat fryer with vegetable oil to 180°c.
Brush a sheet of filo pastry with butter and fold in half. Brush with butter again. Place a log shaped piece of the haggis mix across the short edge and roll. Tuck in the long edges and continue to roll. Brush with more butter to seal the edge.
Mix the mayonnaise with the sriracha, smoked paprika and chilli flakes. Set aside.
Fry the filo cigars until golden and crisp and drain on kitchen paper. Serve immediately with the dipping mayo.
