Beef dumpling with pate and mushroom Wellington

900 g beef fillet

125 g liver pate

60 g fresh mushrooms

1 packaging test puff

1 the egg yolk

vegetable oil

black pepper

salt

Rinse meat, Pat dry, RUB with salt (I use sea salt).

Preheat pan with vegetable oil on all sides to brown the meat before Browning, to give the meat to cool slightly.

Coat the meat paste, attach the cut plastics mushrooms.

The dough to expand, wrap the dough piece of meat completely, to secure the edges of the dough, Saipov them, coat the dough with egg yolk.

Preparing beef in pastry with pate and mushroom Wellington 45-55 minutes in a preheated 180 degree oven until Browning of the dough.