Scotch Beef and Haggis Wellington

Method:

• 1
  Heat the oven to 210°C/190°C fan/ gas 6 1⁄2
• 2
  Rub each Scotch Beef fillet steak with olive oil, season well with salt and pepper
• 3
  Heat a large frying pan until piping hot
• 4
  Sear the seasoned steak on each side until browned on the outside
• 5
  Remove the steak from the heat and set aside
• 6
  Using the same pan, warm a tablespoon of olive oil and add the shallots and mushrooms
• 7
  Cook the mixture over medium heat
• 8
  After approximately 2 - 3 minutes, turn the heat down and cook on low, stirring occasionally until the mixture looks dry. This will take about 8 minutes
• 9
  Crumble the haggis into the mushroom mix and season well to taste
• 10
  Remove from the heat and allow the mix to cool
• 11
  To assemble, roll out the puff pastry on a floured surface
• 12
  Cut out four circles that are 2½ cm larger than the fillets, and an additional four more circles that are 3½cm larger
• 13
  Sit the smaller circles on a baking sheet
• 14
  On the small circles spread a thin layer of mushroom & haggis mixture, keeping a 1cm border all around
• 15
  Lay fillet steak on top of the mixture and put a spoonful of the mushroom mixture on top of the steak
• 16
  Take the larger circle and carefully place over the top and seal the edges by nipping and twisting the two pieces of pastry together.
• 17
  Repeat until all four steaks have been prepared in the same way
• 18
  Brush the egg wash across the puff pastry
• 19
  Place into the oven to roast for 30 minutes for a medium finish. If the crust begins to get too dark, loosely cover with foil
• 20
  Allow to rest for 10 minutes
• 21
  Serve with buttery mash, smashed turnips, and kale