For the pastry, combine the flour, cheese, salt and butter in a food processor until blended. Add the egg through the feeder tube and sufficient oil (approx. ½ tbsp) so it comes together. Wrap the pastry in Clingfilm and chill in the fridge for an hour. Roll out the dough and fill 36 tartlet cases and chill for at least 30 minutes.
Preheat the oven to 190ºC/375ºF/Gas 5, prick the bases of the tartlets and bake for 12-15 minutes or until cooked.
For the marmalade, sauté the onions in 2 tbsp oil for 15-20 minutes until softened, add the vinegar, wine or cider and sugar and increase the heat. Once bubbling, lower the heat to a simmer, cover and cook gently for 10 minutes, then remove the lid and cook for 20 minutes or until thick. Season the marmalade to taste, with salt and pepper, and allow to cool. To assemble the tartlets, heat the haggis by wrapping in tin foil and placing in an oven, heated to 180ºC/350ºF/Gas4, for about 45 minutes or until piping hot. Slit open the haggis and spoon some into each reheated pastry case finishing with a dollop of the marmalade, serve immediately.
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