Ingredients:
 | 1 Tbs. Olive Oil |
| 1 Tbs. Butter |
| 1 Large Shallot, chopped fine |
| 1/2 Lb. Mushrooms, finely chopped or processed |
| 4 Sprigs of Thyme, finely chopped, or 1 Tsp dried thyme. |
| 2 Tsp. Dry Sherry |
| 1 Lb, Deli Roast Beef, thinly sliced |
| 8 Ozz. Mousse Pate |
| 2 Sheets Puff Pastry, thawed |
| 1 Egg, beaten with splash of water |
Horse Radish Sherry Sauce Ingredients
| 1 Cup Mayonnaise |
| 1/4 Cup Horseradish |
| 1/4 Cup Dry Sherry (or more to taste) |
| Dash of White Pepper |
| Dash of Onion Powder |
Prepares 30-36 servings
Preparation time: 45 minutes total
Chilling Time: 1 Hour for Sauce
Cook time: 15 Minutes
| Heat skillet over medium high heat. Add oil, butter, shallots, mushrooms, thyme, and salt & pepper to taste. |
| Saute 5 minutes, add sherry, and continue until liquid evaporates. |
| Remove mushroom mixture from heat. |
| Spread 1 pastry sheet on a lightly floured surface, roll out to a 14" X 20" size. (Keep remaining sheet covered. |
| Cut out 15 to 18 2 1/2" circles. |
| In the middle of each circle place 1 Tsp of the mushroom mixture. |
| Cut pate into 6 slices, then each slice into 3 pieces. Place 1 slice of pate in the middle of mushroom mixture on the circles. |
| Top with a half slice of the beef, folded to fit. |
| Follow same process for the second pastry sheet as the first, cutting into circles. |
| Brush edges of circles with egg wash and top filled circles with unfilled circles. Press edges firmly together to seal. |
| Turn filled pastries over and brush with egg wash. |
| Line baking sheet with parchment paper, and place filled pastries on baking sheet, 2" apart. |
| Bake at 425 degrees for 10 minutes or until golden. |
| Serve warm with Horseradish Sherry Sauce. (May be prepared in advance). |
| Combine Sauce ingredients and chill. Bring to room temperature before serving. |