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er in a small bowl. Spread pate over top of beef. Roll out thawed puff pastry sheet very thin. Carefully place over beef, trimming and tucking edges under meat. Place on wellgreased cookie sheet. Brush pastry with beaten egg. Make several diagonal slits in pastry. If so desired, decorate pastry with leftover pastry pieces cut into fancy shapes. Brush over again with egg.
Place in center of a preheated 425 degree oven. Bake until pastry is crisp, flaky and golden, about 30 minutes.
Can be served hot or at room tem
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