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.
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!
