Mushroom and Veggie Haggis Wellington

This is a recipe I created when I was celebrating Burns Night but also doing Veganuary and it’s a damn good vegan/vegetarian roast dinner option. I’d serve this with glazed carrots, a few roast potatoes and some cabbage. But if you’d prefer it with a salad then that’s your prerogative. It’s a great way to use up mushrooms, dried herbs and if you can’t get a vegetarian haggis then sub in more mushrooms.

There’s something about slicing it up at the table or you could do it as small individual parcels. Either way, it’s a delicious option for a classy Sunday lunch.

Ingredients

1 sheet of puff pastry
1 vegetarian haggis
400g chestnut mushrooms
1 leek
2 cloves of garlic
Dried rosemary
Dried thyme
Knob of butter
Optional: splash of white wine
Optional: Za’atar

1.    Heat a pan on medium-low heat with a knob of butter and a little oil to prevent the butter from burning. Chop the leeks finely and mince your garlic then toss them in the pan.

2.    Leave the leeks to cook gently and get soft whilst you prepare the mushrooms. I roughly cube them as I like a bit more texture and half the mixture will be pureed anyway so uniformity isn’t key here.

3.    Put the mushrooms in and add a little more butter if necessary. Or if you really love buttery mushrooms.

4.    Once the mushrooms have cooked down a little, add in the herbs. If you’re using za’atar then omit the extra dried thyme. The za’atar is mainly made up of it but adds an extra brightness with the addition of marjoram and oregano.

5.    Put half of your mushroom mixture into a bowl or mixing jug and use a hand-blender to puree it. You want it to be quite smooth, but some small chunks are fine. Alternatively, you can chuck the mix into a blender.

6.    To the mixture that’s still in the pan, I’d add a little splash of white wine and allow it to cook off. Totally optional but delicious.

7.    Lay your pastry sheet onto a floured surface and roll out if you think it’s a little too thick.

8.    In the middle of the sheet, spread the mushroom puree into a wide rectangle.

9.    Place the vegetarian haggis on top of it and then pour the chunky mushroom mix on top of the haggis.

10.  Bring the sides of the pastry to the centre and crimp over. Feel free to get fancy here if pastry art is your thing but make sure there are no holes.

11.  Prepare a quick egg or milk wash and brush liberally all over.

12.  Place in a preheated oven at 180C for 40-50 minutes. You want it to be golden brown on the outside.

[Cover image from Delicious Everyday]