|
Method :
Mix together the flour and salt, then rub in 50 g/2 oz/0.25 cup of the
butter or margarine until the mixture resembles fine breadcrumbs. Add just
enough of the water to mix to a soft pastry (paste), then chill. Grate 50
g/2 oz/0.25 cup of the remaining butter. Roll out the pastry to a large
rectangle and sprinkle with the grated butter. Fold the pastry into
thirds, enclosing the butter, then roll out and fold again. Wrap the
pastry in clingfilm (plastic wrap) and chill for 15 minutes, then repeat
the rolling and folding three more times. Chill. Spread the remaining
butter over the top of the beef and seal in a preheated oven at
220°C/425°F/gas mark 7 for 20 minutes, then leave to cool. The meat will
be rare. If you prefer your beef well done, cook the joint for a little
longer before wrapping it in the pastry.
Roll out the pastry to a rectangle large enough to enclose the meat.
Spread the pate on top of the meat and place it, pate-side down, in the
centre of the pastry. Sprinkle with the thyme. Fold the pastry round the
meat, sealing the edges well. Turn the parcel over and decorate with
pastry trimmings. Chill. Beat together the egg and oil and brush over the
pastry. Stand the pastry on a damp baking (cookie) sheet and bake in a
preheated oven at 220°C/425°F/gas mark 7 for 35 minutes until golden
brown. |