I have made this recipe (or this slightly tweaked) for more than a decade, typically on Christmas. Delicious. A lot depends on the quality of the beef. I find that the hardest part of this is getting the pastry to work. Here's my tip: have plenty of puff pastry. Roll it out and place the bottom part in the baking dish, which has been buttered. Spread pate on pastry, cover it with mushroom and onion mix, then place meat on top. Cover top and sides of meat with pate, then mushroom and onions. Finally, place a separate piece of pastry on top, and connect by crimping the sides. Much easier than trying to cover the whole thing with one piece then transferring to baking dish.
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I have made this recipe (or this slightly tweaked) for more than a decade, typically on...