Ingredients:
25g butter
1 onion, peeled and finely chopped
150g chestnut mushrooms, finely chopped
2 cloves garlic, minced
3 tbsp flat leaf parsley, finely chopped
150g smooth liver pâté
1kg beef fillet
salt and ground black pepper
500g ready-made puff pastry
1 egg, beaten to glaze
Pancakes:
3 free-range eggs
6 tbsp plain flour
150ml milk
knob of butter

Method:
1. Pre-heat the oven to 400°f / 200°c / gas mark 6.
2. For the pancakes, place the eggs and flour into a bowl and whisk together. Gradually add the milk, whisking constantly to create a smooth batter that will coat the back of a spoon.
3. Place a frying pan over a high heat, add a knob of butter and, once melted, add a ladle of the batter, tilting the pan to thinly coat the base. When the underside is cooked and golden, turn the pancake over and cook the other side until golden.
4. Tip the pancake out onto a plate covered with greaseproof paper. Repeat this process to create another pancake and layer with the paper.
5. Melt the butter in a large frying pan and cook the onion for about 5 mins until beginning to soften. Add the mushrooms and cook for a further 5 mins until soft. Stir in the garlic and parsley and season. Set aside to cool.
6. Season the beef fillet then place in the frying pan over a high heat. Turn the fillet to ensure even cooking. Remove when browned on each side and leave to rest in a warm place.
7. Beat the pâté into the mushroom mixture and set aside.
8. Roll out the puff pastry on a lightly floured surface to a size large enough to enclose the beef and lay the pancakes on top.
9. Spread some of the pâté mixture down the middle of the pancakes and lay the beef on top of the mixture, then spread the rest of the mixture over and around the beef.
10. Brush the edges of the pastry with the beaten egg and fold the pastry over the meat to enclose it in a neat parcel, sealing the edges well.
11. Place the meat parcel onto a baking sheet, seam side down.
12. Brush the parcel with beaten egg and chill for about 10 mins.
13. Bake for 25-30 mins until the pastry is golden. Transfer to a serving board and leave to stand for 5-10 mins.
Serve cut into thick slices.

Enjoy!