Lamb and Haggis Wellington Recipe - Great British Chefs

Ingredients

• 1 skinless chicken breast
• 1 egg white
• 1 dash of double cream
• salt
• pepper
• 100g of plain flour
• 1 pinch of salt
• 2 eggs
• 300ml of semi-skimmed milk
• 1 tbsp of sunflower oil, plus extra for frying
• 500g of lamb cannons, in a single piece
• 2 tbsp of mustard
• 200g of haggis, crumbled
• 2 sheets of puff pastry
• 1 egg, for egg wash