Ground Sirloin Wellington

• 1 (400 g) package puff pastry
• 14 cup butter
• 4 ounces diced mushrooms
• 14 cup minced onion
• 2 14 lbs twice-ground sirloin
• 1 tablespoon parsley
• 1 tablespoon basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 eggs
• 8 ounces liver pate

1. Preheat oven at 350F (180C).
2. Melt the butter and saute the mushrooms and onion.
3. Allow to cool.
4. Mix the sirloin with the mushrooms, onion, seasonings and eggs.
5. Roll out the pastry in 8 rectangles of 8"x5".
6. Spread the pate in the center then add the filling.
7. Wrap the meat and seal the edges.
8. Brush with a little melted butter.
9. Bake for 1 hour, or until pastry is golden brown in colour.

pastry, butter, mushrooms, onion, ground sirloin, parsley, basil, salt, pepper, eggs, pate

Taken from www.food.com/recipe/ground-sirloin-wellington-278404 (may not work)