A brilliant meaty meal, Scotch Beef Wellingtons with Black Pudding.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • British

    Chef's Tip

    As an alternative, use Haggis instead of Black Pudding.

    Individual Scotch Beef Wellingtons with Black Pudding

    Recipe Information

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    4 Specially Selected Scotch Fillet Steaks

    80g Specially Selected Black Pudding

    50g Chestnut Mushrooms

    1 tsp Wholegrain Mustard

    3g Fresh Thyme

    375g Ready Rolled Puff Pastry

    1 Scottish Medium Egg

    Sea Salt and Black Pepper

    A little Sunflower Oil


    Pre-heat the oven to 220°C/425°F /Gas Mark 7.

    In a frying pan brown the steaks on both sides in some oil. Allow steaks to cool completely.

    Finely chop the mushrooms and thyme. Add them both to a bowl and crumble over the black pudding and the mustard and mix well.

    Divide the mixture into 4 and put 1 portion on top of each of the steaks.

    Unroll the pastry and cut into 4 pieces – lightly roll out each oblong to make them slightly bigger.

    Cover each steak with a piece of the pastry and fold underneath the steak to make a parcel.

    Put them on a large baking sheet and glaze with the whisked egg yolk.

    Make a couple of slits on the top of each – to allow the steam to escape.

    Bake in the oven for 12 minutes to achieve a medium steak. Leave to rest for a few minutes before serving.