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2sheets of frozen puff pastry
¼small red onion
splash of white wine -about 2 tablespoon
splash of water -about 2 tablespoon
salt(amount will depend on your butter)
Pre-heat the oven to 200°C/Fan forced 180°C/Gas mark 6
Remove the puff pastry from the freezer and allow to defrost for 10 minutes. Whilst it is still cold and manageable, use a 5cm cookie cutter to cut 16 disks out of each sheet. (You have to cut each disk out quite close to the last one, to ensure you get 16 out of each sheet. But don't worry if you get less.)
Line two baking sheets with cooking paper and carefully lay out the disks. Brush each disk with beaten egg and bake for 12-14 minutes until puffed and lightly golden.
Whilst the pastry is cooking, heat the olive oil in a frying pan until almost smoking. Place the steak in the pan and cook for 2-3 minutes a side. Remove from the pan and allow the steak to rest.
Finely chop the red onion, add a second teaspoon of oil to the frying pan and gently sweat off the red onion.
Whilst the onions are cooking, finely chop the mushrooms.
Once the onions are soft, add the mushrooms and stir well.
Add the butter and then pour in the wine and water. Allow the mushrooms to cook gently until the liquid has evaporated.
Add the pepper and season with salt to taste.
Thinly slice the beef.
To assemble the canapé, spoon a small amount of mushroom onto each pastry disk. Add a thin slice of beef and a grind of pepper.