Dry meat with kitchen towel and season with salt and pepper.

Warm up 2tbs oil in a pan and brown meat on all sides. Take meat out and place on a plate.

In a food processor, chop the vegetables till resemble mince meat.

Add the rest of the oil and saute the vegetables till brown. Add the parsley and Simmer 10 mn till the vegetables are dry.

Unroll the puff pastry on to a plastic sheet. Spread the mushroom over the pastry, leaving a border all around.

Place the meat on top; Add a few drops of water on the yolk, mix and brush the border of pastry and close the pastry to seal the meat.

Make a parcel with the plastic wrap and place in the fridge for ½ hour.

Take the plastic wrap out. Brush the top of the pastry with the remaining egg mixture

Place the parcel on to a baking sheet. Make 3 holes on top to release steam.

Cook for 10 min in a preheated oven at 240°C (475°F), turn down the temperature to 180°C (350°F) and carry on cooking for another 20 mn.