by David Friel - chef at 29.
Ingredients
700g of beef fillet, fully trimmed (no silver skin)
4 x slices of haggis
4 x large flat homemade pancakes
3 x eggs
6 x tbs plain flour
150ml milk
2oz butter
Ready rolled puff pastry
Egg wash (1 egg + 1 yolk)
Seasoning
Method for pancakes
1 First mix the 3 eggs, 6tbs of plain flour and milk together.
2 Then you'll need to heat up the pan and add the butter.
3 Once you've added the butter add the mix and make it as thin as possible then flip the pancake to cook the other side.
4 Once the pancake is cooked, set it aside on a cooking rack for later.
Method for wellington
1 First season the fillet and seal off with a little butter and set aside to cool. Then take the puff pastry, cut it so that it's big enough to cover the meat and the haggis.
2 Once you've done this, line the puff pastry with the pancakes, then the haggis and then place the beef in the middle. Egg was the edges of the pastry around all of it and seal. Place on the baking sheet and seal with the egg wash.
3 The next step is to bake in a hot over at 200 degrees, gas mark 6 for 20 to 30 minutes depending on how you like your beef cooked. Once it's cooked, allow to rest for 5 minutes before cutting and serving.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article