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1. Cook steaks in a hot non-stick frying pan until browned on both sides. (Only turn the steaks once, and make sure the pan is hot; this will ensure the steaks are flavoursome, tender and juicy.)
2. Remove the steaks from the pan and add the bacon, onion, mushroom and garlic, cook for approximately 5 minutes, until the mixture has softened.
3. Reduce the heat and add the cream, stir well and remove from the heat.
4. Add the breadcrumbs, salt and pepper.
5. Divide the pastry into two equal portions and roll each into a rectangle, until the pastry is approximatelly 1 cm thick.
6. Place a steak onto each rectangle (you will be folding them in half, so place the steak towards one end of the pastry).
7. Spread half the mushroom mixture over the top of each of the steaks.
8. Brush around the steaks with a little milk to help the pastry stick.
9. Fold the pastry over and crimp the edges with your fingers.
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10. Make a small cut in the top of each pastry pocket to allow steam to escape.
11. Brush the top of the parcels with a little milk and place them onto a lightly greased baking tray.
12. Place into an oven at 180 C and bake for 15 minutes, or until the pastry is golden and risen well.
13. Remove from the oven and allow to cool for 5 minutes before serving, this ensures that the steak remains juicy.
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