Pastry
1 stick chilled margarine, cut into pieces
3 Tablespoons chilled butter, cut into pieces
2 cups flour
1/4 teaspoon salt
1/3 cup chilled water
Filling
4 Tablespoons butter
2 fillets of beef, fat trimmed and tied into roasts
3 slices ham, chopped
1 onion, chopped
6 mushroooms, chopped
1/2 cup breadcrumbs
1 ounce white wine
1 egg, beaten
5 ounces liver pate
salt and pepper
Preheat oven to 350 degrees Fahrenheit.
Cut butter and margarine into flour and salt with pastry cutter. Add water and mix with fork. Form into a ball (use your hands as little as possible). Refrigerate.
Heat butter in heavy, large skillet. Brown fillets on all sides; set aside. In same skillet, brown onion and mushrooms until tender, about 5 minutes. Add remaining ingredients and mix well. Remove from heat and let cool completely.
Roll dough into two rectangles. Divide onion mixture onto the two pieces of dough and spread evenly to the size of the fillets. Place fillets on top of filling. Carefully fold dough around fillets to cover completely. Turn filets over so that the filling is on the top and place on large, greased roasting pan. Spreat top with beaten egg. Prick dough in several places to allow steam to escape.
Bake for 45 minutes for rare, 1 hour for medium rare, 1 hour and 15 minutes for medium, and 1 and 1/2 hours for well. Cool 30 minutes before slicing.
