Haggis Wellington

Says venison, but I may just try it with kangaroo.  And I shall probably have to cobble up an imitation haggis too.


Posted on 21st of January 2015

Fair fa’ your honest,sonsie face, Great chieftain o’ the pudding-race!



1 bottle of Innis & Gunn Original (330ml)
1 small onion, finely diced
1 teaspoon of cracked black peppercorns
1 teaspoon of pickled green peppercorns (optional)
570ml good beef or veal stock
20g butter
100ml double cream
1. In a heavy-based pan, sweat the onion in the butter for 8-10 mins over a medium heat.
2. Add the cracked black pepper and cook for another two minutes.
3. Increase the heat and add the beer, reserving a few glugs for the chef!
4. Reduce by two thirds. Add the cream.
5. Simmer until you have a thick sauce which will coat the back of a spoon.
6. Add the green peppercorns if using.


500g venison fillet, trimmed of all sinew (ask your butcher for fillet or loin.  It should be a long barrel shape)
1x454g haggis
500g puff pastry
2 egg yolks, beaten
1. Heat the oven to 180*C.
2. Remove the haggis from the packaging/casing. Store at room temperature for 45 minutes to soften.
3. Heat a heavy fry pan until smoking hot. Season the meat with salt and pepper and fry in a little oil, for 60-90 seconds on each side.
4. On a floured surface, roll out 1/3 of the pastry to 3-4mm.
5. Gently press a thin layer of haggis onto the pastry. Place the sealed venison on top.
6. Use the rest of the haggis to completely cover the venison. You are looking for a cylinder of haggis with the venison running through the centre. Brush the exposed pastry base with egg yolk.
7. Roll the remaining 2/3 of pastry to the same thickness. Place over the haggis, excluding any air as you go. Crimp with a fork around the edge.
8. Brush the whole wellington with egg yolk. Chill (uncovered) for 15 minutes. Brush the wellington with another layer of egg yolk and sprinkle with sea salt.
9. Lightly score the wellington with the back of a knife. Bake in the oven for around 35-40 minutes.
10. The wellington should be golden and well risen. Rest for 5-10 minutes before carving.


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