This delicious wellington recipe, tried and tested by our in-house development chef, is the perfect Christmas dinner accompaniment.
Method
Roughly chop apricots and mix into the Lincolnshire sausage meat.
Shape into a sausage shape.
Lay out ham on a board slightly overlaaping the edges and wrap around the sausage meat.
Wrap the pastry around the sausage meat to form a wellington shape.
Egg wash the edges and seal the pastry cut off excess pastry.
Score with the back of a knife.
Bake at 200 degrees for approximately twenty-five minutes.
Slice to required thickness and serve.
Chefs tip - Wrap the pastry underneath and seal so it doesn't look like a sausage roll.
