Haggis recipe: Haggis à la Wellington


230 grs. puff pastry sheet (defrost according to instructions)

1 egg yolk, beaten or 3 tbsp milk

1 haggis, grs. 500

6 tender kail leaves, thinly sliced

1 shallot or small spring onion, chopped

1 tbsp butter



Cook the haggis according to instructions and keep warm without opening.

Lightly boil the sliced kail and drain well. Gently fry the onion or shallot in butter, until golden; add the kail, stir, season and turn the heat off.

Roll out the puff pastry on a floured surface. Spread the kail mixture. Open the haggis and carefully spoon it on the middle of the pastry dough, lightly press it with a spoon.

Brush the edges of the pastry with the beaten egg or milk. Wrap the pastry around the haggis mound, as for making a parcel. Place the pastry-wrapped haggis on a greased baking tray . Brush the outside again with beaten egg or milk. Lightly prick the pastry with a fork. Sprinkle with salt. Bake for 35-40 minutes in a moderate oven. The pastry is ready when it is golden and crisp to the touch.

Remove from oven and let rest for at least 10 minutes before slicing.