A Beef Wellington is a traditional British dish that incorporates a good cut of meat with puff pastry and gravy. This recipe incorporates vegan haggis and mushrooms to serve as a vegetarian alternative that will be the centerpiece of any Christmas roast this winter. Here’s how to make it.
Ingredients
- 1 Macsween’s vegan haggis
- 8 ounces of mushrooms
- 1 white onion
- 4 cloves of garlic
- 15 ounces of puff pastry
- 1 large egg
- Salt
- 1 large knob of butter
Instructions
- Chop up your onions into small slices and fry in your butter. After 5-10 minutes, add your very finely sliced mushrooms and cook for a further 5-10 minutes. At this point, add your finely chopped garlic.
- Pierce your haggis and pour its contents into the pan. Fry it with your mushrooms, garlic and onions until heated through.
- Roll your haggis and vegetable mix up into a tube using clingfilm. Leave in a fridge overnight if you can.
- The next day, once your haggis and vegetable mix has set, unwrap it from the clingfilm and roll it up into a cylinder in your puff pastry. Wrap the pastry around it at both ends so it doesn’t leak out. Score it with a knife, and use a beaten egg to wash the pastry with. Put in the oven at a medium-high temperature for at least 40 minutes. Serve with gravy and potatoes and anything else you fancy!
