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Scotch Beef and Haggis Wellington

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These delicious individual steak and haggis Wellingtons are perfect for something a bit different to the traditional Burn’s Supper.

How to cook & Ingredients

30 mins
30 mins
4

Ingredients 

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

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
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