- 1 tablespoon [15 mL] vegetable oil
- 8 [5-ounce / 140-g each] beef tenderloin steaks [1-inch / 2.5-cm thick]
- 1/2 pound [227 g] liver pate
- 1/4 cup [60 mL] minced green onions
- 2 tablespoons [30 mL] freshly chopped parsley
- 1 [14 1/2-ounce / 411-g] pack frozen puff pastry, thawed
- 1 egg
- 2 teaspoons [10 mL] milk
- Flour
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- Preheat oven to 400°F [200°C].
- In a large frypan, over high heat, heat oil; brown steaks on both sides.
- Drain steaks on paper towels; leave to cool.
- Mix together liver pate, green onions and parsley until creamy.
- Evenly spread mixture over cooled steaks.
- On a floured surface, roll pastry; cut into 8 [4-inch / 10-cm] squares.
- Center 1 steak over each pastry square.
- Beat together egg and milk.
- Brush a little egg/milk mixture all around each pastry square.
- Fold pastry to cover completely each steak; well seal.
- Turn each filled pastry around and decorate with a pastry cut-out.
- Arrange on a baking sheet, cut-out on top.
- Brush tops with remaining egg/milk mixture.
- Bake in preheated oven for 25 minutes, until pastry is golden brown.
- If pastry gets too dark, delicately cover with aluminum foil for the last 5 minutes.
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