Haggis, Neeps, And Tatties Wellington
Haggis, Neeps, and Tatties Wellington is a delicious Scottish dish that combines the traditional flavors of haggis, mashed turnips (neeps), and mashed potatoes (tatties) in a flaky pastry crust.
Ingredients
- 1 pound haggis
- 2 large turnips, peeled and diced
- 4 large potatoes, peeled and diced
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the haggis in a pan over medium heat for 10 minutes, breaking it up with a spoon as it cooks.
- Boil the diced turnips and potatoes in separate pots until tender, then mash them separately with salt and pepper.
- Roll out the puff pastry and cut it into 4 equal squares.
- Divide the mashed turnips, potatoes, and cooked haggis among the pastry squares, then fold the pastry over the filling to form parcels. Seal the edges and brush with the beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven-baked
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Protein
- 15g
- Carbohydrates
- 35g
- Fat
- 20g
Supplies
Baking sheet Parchment paper
Tools
Rolling pin Pastry brush
Serving suggestions
Serve the Haggis, Neeps, and Tatties Wellington with a side of whisky cream sauce and a crisp green salad.
Tips & tricks
For a vegetarian version, substitute the haggis with a mix of lentils, mushrooms, and oats seasoned with traditional haggis spices.
Cost
$15