Individual Fillet of Scotch Beef PGI and Haggis Wellington

Individual Fillet of Scotch Beef PGI and Haggis Wellington



  • 4 170g Scotch Beef PGI fillet steaks

  • Sea salt

  • Freshly ground black pepper

  • 1 tbsp olive oil

  • For the haggis filling:

  • 1 tbsp olive oil

  • 1 shallot, finely chopped

  • 200g chestnut mushrooms, finely chopped

  • 200g Haggis

  • 1 tsp fresh rosemary, finely chopped

  • 2 packs of ready rolled butter puff pastry

  • All-purpose flour

  • 1 egg yolk, lightly beaten and mixed with 1 tbsp warm water

Cooking Method

  1. Heat the oven to 210°C/190°C fan/ gas 6 1⁄2
  2. Rub each Scotch Beef fillet steak with olive oil, season well with salt and pepper
  3. Heat a large frying pan until piping hot
  4. Sear the seasoned steak on each side until browned on the outside
  5. Remove the steak from the heat and set aside
  6. Using the same pan, warm a tablespoon of olive oil and add the shallots and mushrooms
  7. Cook the mixture over medium heat
  8. After approximately 2 – 3 minutes, turn the heat down and cook on low, stirring occasionally until the mixture looks dry. This will take about 8 minutes
  9. Crumble the haggis into the mushroom mix and season well to taste
  10. Remove from the heat and allow the mix to cool
  11. To assemble, roll out the puff pastry on a floured surface
  12. Cut out four circles that are 2½ cm larger than the fillets, and an additional four more circles that are 3½cm larger
  13. Sit the smaller circles on a baking sheet
  14. On the small circles spread a thin layer of mushroom & haggis mixture, keeping a 1cm border all around
  15. Lay fillet steak on top of the mixture and put a spoonful of the mushroom mixture on top of the steak
  16. Take the larger circle and carefully place over the top and seal the edges by nipping and twisting the two pieces of pastry together.
  17. Repeat until all four steaks have been prepared in the same way
  18. Brush the egg wash across the puff pastry
  19. Place into the oven to roast for 30 minutes for a medium finish. If the crust begins to get too dark, loosely cover with foil
  20. Allow to rest for 10 minutes
  21. Serve with buttery mash, smashed turnips, and kale

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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