4 Fillet Steaks (trim the fat off)
2 Small Onions (finely chopped)
1 Clove Garlic (crushed)
125g Mushrooms (finely chopped)
250g Ready Rolled Frozen Puff Pastry (defrosted obviously)
1 Egg (beaten)
4 Slices Ham
40g Butter
Oil
Pinch of Ground Nutmeg
Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Bowl
1 Pastry Cutter
1 Pastry Brush
The Good Bit
- Pre heat your oven too 220c 425f gas 7. Heat 2/3rds of the butter in the frying pan along with a splash of oil, then cook the onion and garlic for a couple of minutes until soft, add in the mushrooms and the nutmeg and season with salt and pepper, cook over a nice gentle heat until the mushrooms are cooked and there is no more liquid left in your pan, remove from the pan and place in a bowl.
- Heat the last of the butter in the frying pan then quickly sear the steaks on both sides and then remove them from the heat too.
- Flour your work surface lightly then spread out the puff pastry, cut out 8 rounds that are slightly larger than the steaks, now go round the outside inch of the rounds with the pastry brush well dipped in the beaten egg.
- Cut the ham into 8 rounds about the same size as the steaks. Place 4 ham rounds onto 4 pastry rounds then use half the mushroom mixture to cover these four servings, now top with a steak each, then divide the last of the mushroom mixture onto the top of that, finally add the remaining 4 ham rounds and then the four pastry rounds. Press the edges of the pastry together to make nice neat parcels and stick a fork in top to air to escape, using some more of the beaten egg, brush the tops of each a little then stick them in the oven for 20 minutes or until they are golden brown.
