METHOD

Heat a small saucepan and melt butter, fry onion over medium heat until beginning to go soft, add mushrooms and cook over medium heat allowing water in mushrooms to be driven off, when mixture is dry, add sherry, continue cooking until dry again, season with salt and pepper, place in a small bowl and allow to cool. Add chopped parsley when cold. Trim piece of steak and remove any excess fat and sinew. Season with salt and pepper and saute on all sides in vegetable oil. Allow to cool. Heat oven. Roll out pastry to a rectangle large enough to enclose the steak. Across the middle of the pastry spread the pate, spread half the mushroom mix on the pate and place the steak on top of the mushrooms. Place the rest of the mushroom mix over the steak. Enclose the steak in the pastry, if there is too much at the ends, unfold pastry and trim with pastry flat on counter, refold and seal with beaten egg. Use trimmings to decorate and reinforce top seal. Useful to indicate where to cut to achieve even portions. Place on a baking tray. If easier, place pastry on tray prior to adding filling, this takes away need to move again. Brush all over with beaten egg. Bake 30 mins. Allow to rest for 5 mins before carving.