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Mini Three Bird Haggis Wellingtons

A bite sized version of this popular dish, made for Three Bird haggis for a unique twist.

Prep: 30 minutes Cook: 10 minutes


227g Three Bird Haggis
1 roll ready rolled puff pastry
1 egg yolk
30g finely chopped shallots
80g finely chopped mushrooms
Maldon sea salt and black pepper to taste
15ml rapeseed oil
60g fresh baby spinach


  1. Heat a non stick frying pan with the rapeseed oil.
  2. Sauté the shallots until soft, then add in the mushrooms and sauté.
    Season and turn up the heat to boil off the juices until almost dry.
  3. Finally, add in the spinach and wilt for 30 seconds.
  4. Transfer mix to a fine sieve and drain. Squeeze out any excess moisture.
  5. Spread the mix on a tray to cool.
  6. Heat the oven to 200°C, line an oven tray with parchment paper
    and reserve.
  7. Lay out the puff pastry and cut out 65mm discs. Lay the discs on a
    lightly floured surface.
  8. Remove the outer film from the haggis and divide into 20g disk and
    set aside.
  9. Take the mushroom mix and place 5g in the centre of the pastry discs. Top this with the haggis disc.
  10. Now gently pull the pastry disc up and around the haggis, stretching
    the pastry until the edges meet.
  11. Turn them over so the smooth side is facing up and place
    on the lined oven tray.
  12. Brush with egg yolk and bake in the oven
    for 12-15 minutes, turning the tray
    after 6 minutes.
  13. Remove from the oven and serve with Madeira jus.
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