Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  20 minutes

British | Main

Ingredients

• 4 Specially Selected Scotch Fillet Steaks
• 80g Specially Selected Black Pudding
• 50g Chestnut Mushrooms
• 1 tsp Wholegrain Mustard
• 3g Fresh Thyme
• 375g Ready Rolled Puff Pastry
• 1 Scottish Medium Egg
• Sea Salt and Black Pepper
• A little Sunflower Oil

Method

1. Pre-heat the oven to 220°C/425°F /Gas Mark 7.
2. In a frying pan brown the steaks on both sides in some oil. Allow steaks to cool completely.
3. Finely chop the mushrooms and thyme. Add them both to a bowl and crumble over the black pudding and the mustard and mix well.
4. Divide the mixture into 4 and put 1 portion on top of each of the steaks.
5. Unroll the pastry and cut into 4 pieces – lightly roll out each oblong to make them slightly bigger.
6. Cover each steak with a piece of the pastry and fold underneath the steak to make a parcel.
7. Put them on a large baking sheet and glaze with the whisked egg yolk.
8. Make a couple of slits on the top of each – to allow the steam to escape.
9. Bake in the oven for 12 minutes to achieve a medium steak. Leave to rest for a few minutes before serving.