Two pork fillets (fat and sinews removed) , 600g of shortcrust pastry, 200g of apricots, two tablespoonfuls of rosemary needles, plenty of fresh sage leaves, two onions (peeled), 100g of gammon, 80g of fresh breadcrumbs made from a Maltese loaf, one egg beaten with a little water.
Roll the fillets in English mustard. Preheat the oven to gas 4/180C. Put the apricots, sage, rosemary, onions, ham and breadcrumbs in the blender and chop them finely. Cut the pastry in half and roll each half out on a sheet of greaseproof paper. Take half the mixture and spread it evenly on the two pieces of rolled-out pastry. Then lay a pork fillet on each of these and spread the rest of the mixture on the meat. Roll up the pastry with the meat inside, leaving the rolls on the paper. Decorate them with any spare pastry trimmings and glaze them with the beaten egg. Then, lift up the paper with the rolls on top, and lay them each in a separate baking-tin, still on the paper. Bake them for 45 minutes or until the pastry is golden and glazed. Remove them from the oven, let them cool, wrap them tightly and freeze them if you are not going to serve them that day. Once they are removed from the freezer, defrost them thoroughly and pop them into a hot oven for just long enough to crisp up the pastry. Serve this cut into generous slices.