Apricot and Lincolnshire Sausage Wellington

Method

1. Roughly chop apricots and mix into the Lincolnshire sausage meat.

2. Shape into a sausage shape.

3. Lay out ham on a board slightly overlaaping the edges and wrap around the sausage meat.

4. Wrap the pastry around the sausage meat to form a wellington shape.

5. Egg wash the edges and seal the pastry cut off excess pastry.

6. Score with the back of a knife.

7. Bake at 200 degrees for approximately twenty-five minutes.

8. Slice to required thickness and serve.

Chefs tip - Wrap the pastry underneath and seal so it doesn't look like a sausage roll.

Shop Ingredients

• 500g Sausage Meat

• 6 slices Sliced Proscuitto

• Puff Pastry

• Dried Apricots

• Egg Wash