Haggis Wellington | Haggis in pastry | Burns night supper

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Hi folks! Tonight I made something a wee bit different for Burns night. We’d typically have haggis, neeps & tatties…and we did this year too :D but popped the haggis into pastry! It was absolutely delicious! Make up a creamy sauce that you like for over the top and you won’t be disappointed :)
Everything I used will be listed below.

-Cheryl x

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Serves 4-5

Mushrooms - 350g (12 oz)
Onion - 1 Medium
Garlic - 2 cloves
A knob of butter for frying
Sage - 1/2 teaspoon
Rosemary - 1/2 teaspoon
Puff pastry - 350g (12 oz)
Haggis - 500g (18 oz)
Egg - 1 beaten

*Serve with a creamy sauce of your choice :) Mustard, peppercorn or whisky all work well*
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