Haggis Wellington with Whisky Sauce

A bit of a Scottish take on a beef wellington. Haggis encased in flaky pastry topped with a creamy whisky sauce.

We don't get haggis here, we get family to post out a couple of tins of haggis every so often, they are nice but not as delicious as fresh made haggis.

But we can't complain, at least we get some for Burns Night.

The tinned haggis is quite difficult to roll into a sausage shape as it is more dryer and crumbly than the ones in the cases, you just have to go slow and steady to manipulate it into as much of a sausage shape as you can.

Use the remainder of the whisky sauce to pour over the haggis, neeps and tatties.

Ingredients

392 g tin haggis

1 sheet ready rolled puff pastry

3 tbsp whisky sauce

1 egg, lightly beaten

Method

1. Preheat oven to 190°C.

2. Remove haggis from tin, wrap the haggis tightly between 4 layers of clingfilm, roll the haggis into a thick sausage shape. Twist the ends to tighten. Refrigerate for 20 minutes. Meanwhile make the whisky sauce see recipe here. Remove 3-4 tablespoon to another pan and thicken with some flour or cornflour.

3. Place the pastry on a floured surface. Unwrap the haggis, place at one edge of pastry, spoon the whisky sauce over the top of the haggis. Brush pastry border with beaten egg.

5. Fold the remaining pastry over the haggis leaving a 2cm border of pastry. Crimp with a fork to seal. Trim if needed. Brush with beaten egg.

6. Bake in oven for 30-35 minutes or until pastry is deep golden and well risen. Rest for 5 minutes before serving.

Give it a try, it is super delicious.

Comments

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