Burns Night might be over for 2023, but rest assured, our love for Scottish food lasts all year long.
Why not try out Chef Neil’s delicious Haggis & Beetroot Wellington recipe below?
Haggis & Beetroot Wellington
Served with baby spinach, leek & grain mustard sauce.
Puff Pastry – rolled 1 square, 20cm x 20cm.
Puff Pastry – for decoration, 1 rectangle, 10cm x 16cm.
Macsween’s Haggis – 200g
Fresh Beetroot – 2 large heads
Egg Yolks – 3
Baby Spinach – 1 Bag
Diced Leek – 1 small leek
Double Cream – 200ml
White Wine – 150ml
Lemon Juice – ½
Wholegrain Mustard – 1tbsp
Blackthorn Salt – 1 pinch
- Place the fresh beetroot in a pan with a sprinkle of salt and fill with water. Cook until tender and peel whilst still warm, this will take a while and may require a water top up.
- Using a 4cm cutter, cut discs from the two beets. Be sure to keep the trimmings for later on.
- Break up the haggis into a bowl on the side.
- Lay a double layer of cling film on the table and place the haggis on top. Flatten down your haggis into a tidy, even rectangle.
- Place the two discs of cooked beetroot onto your haggis rectangle to create the centre of your wellington cylinder.
- Using the cling film, fold the haggis around the beetroot until you have a cylinder shape. Be careful not to trap any stray cling film inside this!
- Roll away from you to keep your cylinder firm. Tighten and tie the ends of the cling film around your haggis and beetroot cylinder like a Christmas cracker, before placing in the fridge to chill.
- Lay your square of pastry on the table.
- Take your haggis cylinder out of the fridge and remove clingfilm before placing it diagonally on the pastry.
- Egg wash the inside of your pastry before rolling around your cylinder. Be sure to keep all seams to the underside.
- Once your cylinder is fully wrapper, take your rectangular sheet of pastry and cut holes in it (I used a bottle lid!). drape this around the wellington and egg wash the lot, then chill.
- Drape your pierced rectangle over the top of your cylindrical wellington and egg wash all.
- Using a little oil, sweat the leek on low heat. Add white wine and reduce until almost gone.
- Add the double cream and mustard and simmer into a sauce consistency before seasoning with salt and lemon juice – allow to chill for half an hour.
- Cook in a preheated oven at 200c for 10 mins before reducing the temperature to 180c for 15-20mins.
- Sauté your spinach in a little oil and season. Trim the ends and half the Wellington, arrange on plates with spinach & leek and mustard sauce.
- This portion is big enough for two people as a small main or big starter.
- The wellington itself can be made Vegan with vegetarian MacSween’s haggis, vegan pastry and oat milk in place of egg wash.