METHOD

1. Heat some oil in a large frying pan and fry the onions until softened, then add the mushrooms and garlic and stir-fry until golden until and all the liquid has evaporated.
2. Pour in the lemon juice and cook until that has evaporated too.
3. Remove from the heat, stir in the watercress so that it wilts in the pan. Stir in the chives, season and leave to cool.
4. When the mushroom mix is cool stir in the Crème Fraiche.
5. Season your Fillet and sear in a very hot pan until browned.
6. Brush all the Phyllo sheets with the remaining oil. Place 4 sheets on a baking tray and place the seared Fillet across the width of the Phyllo about a third of the way up.
7. Spoon and spread the cooled mushroom mix over the top of the Fillet. Fold and tuck the Phyllo over the Fillet completely encasing it. Brush the outside with a little more oil and scrunch up the last 2 pieces of Phyllo across the top.
8. Place in a 200ºC oven for 15-20 minutes until the pasty is crisp and golden.