for 4 person

Sirloin steak

a little	clarified butter
4	sirloin steaks
½ tsp	sweet paprika
¾ tsp	salt
a little	pepper

Filling

½ bunch	parsley
1	onion
200 g	oyster mushrooms

clarified butter

1 tbsp	lemon juice
to taste	salt
to taste	pepper

Pastry parcels

2	puff pastry dough, rolled into a rectangle
4 tbsp	breadcrumbs

1

egg

How it's done

Sirloin steak

Heat the clarified butter in a frying pan, brown the meat in batches for approx. 30 secs. each side, remove, season.

Filling

Finely chop the parsley, finely chop the onions and mushrooms.

Heat a little clarified butter in the same frying pan and sauté everything.

Add the lemon juice, season. Completely reduce the liquid and leave the filling to cool completely.

Pastry parcels

Halve the flaky pastry crosswise. Place 1 tablespoon of breadcrumbs and 1/4 of the filling in the centre of each section of dough.

Place the steaks on the sections of dough.

Beat the egg. Coat the edges of the dough with the egg, fold over and press down with a fork.

Place the pastry parcels with the seam downwards on a baking tray lined with baking paper.

Bake

Coat with egg and pierce several times.

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.

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