Haggis Wellington with whisky sauce

Since today’s kind of a big deal in the UK, what with the referendum voting and all, I decided to make a suitable dinner for my Scottish hubby. Especially since he can’t take part in this major moment in his homeland’s history because we live in London.

Obviously, the dish I made would have to include haggis and whisky, and it needed to be easy to make because Pumpkin has been a bit clingy lately. So I decided on haggis wrapped in puff pastry and covered in whisky sauce – let’s say a Scottish take on beef Wellington, but smaller and without the mushrooms (since Hubby doesn’t like them).

I thought the finished product looked pretty impressive. But it was really simple – mostly a case of assembling, rather than actual cooking. I should have taken pictures as I put it all together, but I didn’t think about it until it was too late.

Ingredients

• 1 haggis
• 1 package of puff pastry
• 150ml single cream
• 1 Knorr beef stock pot
• 1 shot of whisky
• 1 tablespoon corn flour
• Milk
• Fresh ground pepper
• Chopped parsley for

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Method

1. Cut the haggis into even portions (how many you cut it into depends on how big your haggis is and how big you want the finished rolls to be)
2. Roll the haggis into sausage shapes – the texture’s a lot like clay, so this is easier than it sounds (although it’s more difficult with vegetarian haggis)
3. Roll out the puff pastry and cut into rectangles. They should be large enough to encase the sausage, with a bit of extra length for creating the rolled crust on the top.
4. Place each haggis sausage in the middle of the rectangle and bring up the ends of the pastry up to meet. Squish them together, then take a pair of scissors and cut down into the pastry to make a fringe. Starting at one end, take a piece of fringe, twist it once and fold it over. Repeat to create a decorative seal.
5. Bake at 200 degrees C until the pastry is golden brown.
6. Meanwhile, in a saucepan add the cream, whisky, stock pot and corn flour. Whisk together on high until it boils, then reduce the heat and simmer on low. Add the milk as needed to get the consistency you want and season with freshly ground pepper.
7. When the pastry is cooked, plate up and drizzle in the whisky sauce. Garnish with a bit of parsley.