Mushroom Pate En Croute

Preheat the oven to 425 degrees F.

Finely chop the onion and mushrooms and crush the garlic. Fry the onion in the margarine in a large saucepan for 10 minutes. Add the mushrooms and cook for 20 to 30 minutes, until all the liquid has evaporated.

Remove from the heat and add the garlic, parsley, breadcrumbs, lemon juice, salt and pepper to taste. Allow the mixture to cool.

Roll 1/3 of the pastry into a 6 x 12 inch rectangle. Place on a baking sheet, spoon the mushroom mixture on top (heaping it up in the center) and brush the edges with water.

Roll the remaining pastry into a 9 x 12 inch rectangle. Fold the pastry in half lengthwise and make diagonal cuts to within an inch or so of the edges for a decorative finish. Ease the pastry on top of the mushroom mixture and open outward to cover.

Press the edges together and trim away any excess pastry. Brush with the egg yolk or margarine, and bake for 30 minutes until golden brown. Serve hot or warm.