Preheat oven to 200C, fan 180C, gas mark 6.

Open haggis and place into a large bowl.

Using a fork crush the haggis into small pieces.

Add Oregano, Feta, Spinach and Tomato puree.

Mix well.

Roll out pastry and cut eight 10cm discs, or use a pastry mould.

Place filling into centre of the discs.

Brush cold water to seal the edges.

Fold pastry discs to form a semi circle parcel.

Crimp edges.

Add to a baking tray.

Wash with egg yolk.

Bake until golden.