Mini Beef Wellington

Roll puff pastry into two large rectangles 5mm (1/4in) thick. Leave to rest in the fridge for about 30 minutes.

Cut the beef into 10 cubes and seal in a frying pan. Remove and cool in fridge.

Finely chop shallots and sweat off with butter in a frying pan. Whiz mushrooms in a food processor. Add to the shallots.

Cook for about 5 minutes. Add the breadcrumbs, parsley, thyme and the juice from the lemon. Cool.

Brush the pastry with egg. Divide each rectangle into 4–6 pieces.

Place 1tsp of mushroom mix in the centre of each rectangle, then a piece of beef. Roll the puff pastry around the meat. Tuck the two ends in.

Turn over, place on a baking tray and brush with egg. Cut out circles of puff pastry from any spare pieces. Decorate the top of each parcel with these and bake in a hot oven for about 10 minutes.