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Lightly roll out a puff pastry to a little more than twice the size of the fillet
Braise together shallots, half the mushrooms, parsley and thyme.
Spread this over half of the pastry leaving half inch clear round the edge.
Fry the fillet lightly on all sides - cool and place on puff pastry over the braised shallots, mushrooms, parsley and thyme.
Cook the goose liver and the other half of the mushrooms in Madeira and place on top of the fillet.
Fold the other half of the pastry over these ingredients - fasten the edges with egg yolk and press down with the back of a fork.

Bake @ 180 C to a golden color.

SAUCE
In the frying pan used for cooking the fillets and braising the shallots make some sauce by first making a roux and then adding plenty of Madeira or red muscatel.

Serve
With small boiled potatoes and crisp green Brussels sprouts, peas or broccoli