Scotch Beef and Haggis Wellington

Method:

• Heat the oven to 210°C/190°C fan/ gas 6 1⁄2

  1

• Rub each Scotch Beef fillet steak with olive oil, season well with salt and pepper

  2

• Heat a large frying pan until piping hot

  3

• Sear the seasoned steak on each side until browned on the outside

  4

• Remove the steak from the heat and set aside

  5

• Using the same pan, warm a tablespoon of olive oil and add the shallots and mushrooms

  6

• Cook the mixture over medium heat

  7

• 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

  8

• Crumble the haggis into the mushroom mix and season well to taste

  9

• Remove from the heat and allow the mix to cool

  10

• To assemble, roll out the puff pastry on a floured surface

  11

• Cut out four circles that are 2½ cm larger than the fillets, and an additional four more circles that are 3½cm larger

  12

• Sit the smaller circles on a baking sheet

  13

• On the small circles spread a thin layer of mushroom & haggis mixture, keeping a 1cm border all around

  14

• Lay fillet steak on top of the mixture and put a spoonful of the mushroom mixture on top of the steak

  15

• Take the larger circle and carefully place over the top and seal the edges by nipping and twisting the two pieces of pastry together.

  16

• Repeat until all four steaks have been prepared in the same way

  17

• Brush the egg wash across the puff pastry

  18

• 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

  19

• Allow to rest for 10 minutes

  20

• Serve with buttery mash, smashed turnips, and kale

  21