Method

• 1.
  Heat half the oil in a frying pan over high heat. Add the beef fillets and sear quickly on both sides. Pour the brandy over the beef and carefully light for a flaming effect. Once extinguished, transfer beef to a plate lined with paper towel and set aside to cool.
• 2.
  Meanwhile, heat the remaining oil in the pan and add the mushroom and spring onion. Cook over medium heat for 1-2 minutes. Do not allow to stew.

• 3.
  Preheat oven to 200°C.
• 4.
  Lay out the pastry sheets and sprinkle some breadcrumbs in the centre of each. Place the beef on top - the crumbs absorb any excess juice. Top the beef with a slice of pâté and some of the mushroom mixture. Fold up the pastry to enclose, and trim any excess. Press pastry edges together to seal and garnish with any pastry trimmings. Brush with the egg yolk and transfer to a lightly greased baking tray.
• 5.
  Bake in the oven for about 20-25 minutes or until the pastry is golden brown. Serve with vegetables of your choice.