|Butter||1 1⁄2 Ounce (40 Grams)|
|Mushrooms||4 Ounce, cleaned, trimmed and chopped (100 Grams)|
|Garlic||1 Clove (5 gm), crushed|
|French mustard||1 Teaspoon|
|Finely chopped parsley||15 Milliliter (1 Tablespoon)|
|Freshly ground black pepper||To Taste|
|Minute steaks||24 Ounce (4 Steaks, 6 Ounce / 175 Grams Each)|
|Puff pastry||1 Pound (450 Grams)|
|Beaten egg||1 (To Glaze)|
|Fat||2 Cup (32 tbs) (For Frying)|
Melt half the butter in a pan and fry the mushrooms and garlic until soft.
Stir in the mustard and parsley, season well and leave to cool.
Season the steaks lightly, then fry quickly in the remaining butter for 1-1 1/2 minutes each side.
Remove from pan, spread with mushroom mixture.
Roll out the pastry thinly and cut out circles large enough to enclose each steak.
Position steaks on the pastry, brush the edges with beaten egg and press together to enclose the steaks completely.
Make sure the pastry is securely pinched together.
Turn the parcels over and brush with egg.
Decorate with the pastry trimmings and brush again with egg.
Heat the fat to about 180°C/350°F, or until a cube of bread-browns in it in 20 seconds, and carefully lower the parcels into the fat, two at a time.
Fry for about 5 minutes, turning over once, until golden brown.
Drain on absorbent paper.
Garnish with watercress, chicory, carrot sticks, if liked.