Cook the haggis according to the instructions on the packet/use leftovers. When haggis is cooked, remove from pan and split open.
Prepare apples by peeling, coring and slicing into a pan along with 3 tablespoons of water. Cook over a medium heat to soften gently taking care not to burn. Add a little more water only if necessary and stir to break down apples to a thick sauce when cooked. Taste and sweeten as required.
Pre-heat oven to 220°C / 425°F / Gas Mark 8.
Unwrap filo pastry and prepare for filling by cutting the sheets into approx 18cm squares (this is only a guide as you can make dainty smaller squares if you prefer).
Lay first square on a flat surface, brush lightly with butter and apply next layer. Repeat process to create 3 layers of pastry.
Spoon sufficient haggis onto your pastry square and top with a spoonful of apple.
Fold over or pinch together your parcels to close and place on a greased baking tray.
Repeat process with rest of pastry and haggis. Finally brush the parcels with any remaining butter to glaze.
Bake for approx 8 minutes (depending on size) until pastry golden.
