- 20g butter
- 1 brown onion, finely chopped
- 200g mushroom flats, finely chopped
- Salt and ground black pepper
- 1 750g piece beef eye fillet
- 2 teaspoons olive oil
- 4 sheets (25 x 25cm) frozen ready-rolled puff pastry, thawed
- 2 125g pkts cracked pepper pate, jelly removed, cut crossways into 18 slices
- 1 egg, lightly whisked
- Steamed potatoes, to serve
- Steamed broccoli, to serve
- Step 1Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Melt butter in a frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 7-8 minutes or until the onion softens. Add the mushrooms and increase heat to high. Cook, uncovered, stirring often, for 6-7 minutes or until the mushrooms are soft and all the moisture evaporates. Taste and season with salt and pepper. Transfer to a shallow dish and set aside for 15 minutes to cool.
- Step 2Meanwhile, cut the beef crossways into 6 even 125g pieces. Heat the oil in a large frying pan over high heat. Add the beef and cook for 2 minutes, turning occasionally, until well browned all over. Transfer to a plate lined with paper towel and set aside for 10 minutes to cool.
- Step 3Cut 3 of the pastry sheets in half to make 6 rectangles. Place 3 slices of the pate lengthways down the centre of each piece of pastry. Top the pate with the mushrooms and then each with a piece of beef. Fold in the sides of thepastry and then fold the ends over the beef to enclose. Press the edges to seal. Place parcels seam-side down on the lined tray. Cut small leaf shapes out of the remaining pastry sheet and arrange over the top of each parcel. Brush the pastry with the egg. Bake in preheated oven for 15-20 minutes, for medium.
- Step 4Remove from oven and set aside for 5 minutes to rest. Serve with potatoes and broccoli.
- Low carb
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: John Paul Urizar
- Publication: Australian Good Taste