You can use the tines of a fork to “decorate” the edges, or you can place the mixture more in the middle and gather the edges to make a “parcel”.
1 pound/450g filet of beef, cut in 4 equal pieces
2 large shallots, minced
1 pound/450g baby bella mushrooms minced
1 teaspoon/5ml thyme minced
2 tablespoons/30g butter
1 tablespoon/15ml olive oil
1 tablespoon/15ml flour
Salt/pepper to taste
1 package puff pastry thawed
½ pound/225g pate –optional
1 egg, beaten
Preheat oven to 375˚
Season the fillets with salt and pepper. Saute the beef with 1 tablespoon/15g butter and olive oil, over medium high heat until browned on all sides, (1-2 minutes per side). Remove to a platter to cool. In the same pan add the remaining 1 tablespoon butter and let melt. Add shallots and cook until translucent, add the mushrooms and cook for 2-3 minutes until most of the excess water is cooked out. Sprinkle in the flour and cook for another 1-2 minutes, just cook the flour. Remove from heat and let cool. While the mushroom and beef are cooling, roll the puff pastry out to a 12” square. Divide the pastry into four (4) equal squares. Place equal amounts of the pate (optional) and mushroom mixture on one side of the pastry. Top this with the beef. Fold over the remaining pastry to cover the beef/mushrooms. Brush edges with the egg. Press the edges together to form a seal. Brush top of the parcels with egg, and cut a small slit in the pastry.
Place on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown.
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