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To make the whisky caramelised onions, soften two sliced onions in oil and butter, when turning brown deglaze the pan with 35ml of whisky and reduce, add 1 tbsp dark brown sugar and stir through till melted.
Take the skin of the sausages, then place in a bowl with the sage, crumbled Haggis, onions, and squish it all together till well combined then get it into a piping bag.
Cut your prosciutto slices in half, divide your pastry sheet in half lengthwise and cover each half with the prosciutto slices leaving a pastry edge exposed.
Cut a good large section off your piping bag and pipe a length of the sausage mixture along each piece of prosciutto lined pastry. The bag should be empty when you finish.
Whisk a couple of tablespoons of milk into the egg white and brush. The pastry edge. Roll up and secure then roll over to leave the seam on the bottom.
Chop into pieces and arrange on a baking tray. Poke a wee hole in the top with a knife, wash the top with the egg white and milk mixture and sprinkle over a few sesame seeds.
Bake in a pre heated oven at 180c for 30 minutes. Serve with sauce to dip, delicious.