Chicken Haggis & Peppercorn Wellington

Chicken haggis


1 Chicken breast
2 Thin slices of haggis
2 Rashers of bacon
50g Sliceable Peppercorn Sauce 
Puff pastry lattice

Sprig of rosemary
Pink peppercorn berries
World Grill Sea Salt & Lampong Pepper

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Open a pocket in the top of the chicken breast and stuff the Sliceable Pepper Sauce inside

Place the stuffed chicken breast on the 2 slices of haggis and wrap the 2 rashers of bacon across to secure the package

Place the sprig of rosemary on top and wrap in the pastry lattice and brush with egg.

Optional: Finish with World Grill Sea Salt & Lampong Pepper and Pink Pepper Berries

Bake in the oven for 30 minutes at 150°c

Verstegen Winter Sauce Recipe Cards

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