Beef Wellington bites

Pat dry the eye fillet and cut into 4cm cubes, approximately 50 grams each. Season with salt and pepper.

Heat a large frying pan over high heat. Add oil, and sear the beef quickly, for up to one minute, until browned on 2 sides. Do not overcook. Transfer to a plate and reserve.

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Add the mushrooms to the pan and sauté on high heat for 5 minutes, stirring occasionally until they release all their liquid. They should resemble chocolate biscuit crumbs.

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Reduce the heat to medium and add the garlic and thyme. Fry for 2 minutes stirring until the garlic is softened.

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Transfer to a small bowl and stir in chicken liver paté until smooth.

Cut the puff pastry sheets in half and in half again to create 4 identical squares.

Cut the prosciutto slices in half to make squarish pieces.

Place half a slice of prosciutto off-centre on one piece of pastry, allowing the prosciutto to hang over one edge of the pastry. Spread a teaspoon of mushroom paté in a thin layer over the prosciutto and flatten with the back of a spoon. Top with a cube of beef and fold the prosciutto over, pressing onto the beef. Fold the corners of the pastry into the centre. Press together firmly so the filling is tightly sealed. Place seam side down in a baking paper lined container. Repeat this step with the other pieces until complete.

Optional: lightly score a pattern over the tops of your mini beef wellingtons.

Cover and freeze overnight.