1. Fry the beef on each side to seal it then set aside on a plate
2. Chop and Fry mushrooms and season to taste
3. Make 4- 5 small pancakes and set aside (Blend egg flour and milk together and coat the pan with the mixture and toss when golden brown) and then set aside to cool
4. Roll out pastry into a gross shape and then spread the pancakes on top of the pastry before putting the pate on top of the pancakes. (leave a bit for the top side of the fillet)
5. Put mushrooms on top of the pate leaving a bit for the top side of the fillet and then place the beef in the centre.
6. Spread the pate and sprinle remaining chopped mushrooms on top side of the fillet
7. Fold up the pastry and stick together the side by wetting your fingers and squeezing.
8.Decorate with some cut pastry and brush with beaten egg
8. Cook for 40 minutes in a hot oven (190 C)for rare roast a little longer if you like it more well done
The pancakes were taught to Deborah Meaden by Giancarlo - this stops the pastry for getting all soggy!
Don't overcook it. You want the beef to remain juicy. Also you will find that the pastry will split across the top if cooked for too long.
When you think of dumplings and if you are like me, you mostly think of mince and suet dumplings. But dumplings don't have to be savoury; this list is for those who enjoy sugary sweet delights in dump... keep reading
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