Haggis Neeps and Tatties Wellington
Haggis Neeps and Tatties Wellington. Crisp puff pastry wrapped around buttery sliced potatoes, mashed neeps and haggis. Perfect Burns Supper.
Haggis
On the 25th January Scot’s celebrate the late, great Robert Burns by eating a Scottish speciality, Haggis. Haggis is the national dish of Scotland and is a peppery mixture of offal, oats and spices. It is usually served with Neeps (mashed swede) and Tatties (mashed potatoes) and served with a dram of whisky. In this recipe, the flavours of a traditional Burn’s supper are combined with puff pastry to make a Haggis Neeps and Tatties Wellington fit for the best Burn’s supper.
The Recipe
To make this Haggis, Neeps and Tatties Wellington, start by slicing potatoes really thin, using a mandolin. Cook in chicken stock and butter until soft but not falling apart. The best way to made mashed neeps is in the microwave. Place the whole neep in the microwave, no need to cover or cut. Cook on high for 15-20 minutes and then half and scoop out the flesh before mashing with butter, salt and pepper. Finally assemble the wellington. Place a sausage shape of haggis in the middle of a ready rolled puff pastry sheet. Top with a layer of mashed neeps and then the sliced tatties. Cuts are made into each side of puff pastry and then plaited on top of the filling. Bake at 200C for approximately 35-40 minutes until cooked through. Serve on its own or it is also nice with either chilli jam or whisky sauce.
Other Haggis Recipes
- Haggis Neeps and Tatties Spring Rolls
- Haggis Mac & Cheese
- Chicken and Haggis Wellington, Whisky Neep Dauphinoise and Truffle Gravy
Haggis Neeps and Tatties Wellington
Ingredients
- 320 g Ready Rolled Puff Pastry
- 500 g Haggis
- 500 g Potatoes Finely Sliced
- 150 ml Chicken stock
- 50 g Butter
- 2 Medium sized neeps (swede)
- Salt and Pepper
- 1 Egg
Instructions
- Peel and slice the potatoes really thinly, using a mandolin. Add to a saute pan with the chicken stock and half the butter and simmer for around 10 minutes until the potatoes are soft but not breaking apart. Leave to cool.
- Cook the neeps whole in the microwave for 15-20 minutes each. Half, scoop out the flesh and mash with the rest of the butter and plenty salt and pepper. Leave to cool.
- Preheat the oven to 200C. Unroll the puff pastry and add the haggis in a line in the centre, using around a third of the pastry space.
- Top the haggis with a layer of the mashed neeps and then layer on the sliced potatoes.
- You should now have two sides of pastry with the haggis, neeps and tatties in a line in the middle. Cut horizontal slices around one inch thick to each side. Pleat these over the filling. Beat the egg and brush it all over the pastry enclosing the haggis neeps and tatties filling. Bake at 200C for 35-40 minutes until golden brown. Enjoy!
