Pig in Blanket Wellington



500g Sausage meat
500g Chestnut stuffing
Parma ham
Sliceable Honey Mustard
Puff Pastry
World Grill Spanish Harbour


Divide the sausage meat and chestnut stuffing into 3 and shape into sausages, between 1 piece of sausage and 1 piece of stuffing place a similar length piece of Sliceable Honey Mustard Sauce and seal within the meat.
Lay enough Parma ham down to cover the filling and wrap tightly around to create the pig in blanket. Wrap everything up in pastry and brush with World Grill Spanish Harbour.

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