Heat the air fryer to its highest setting. Brush the steaks with oil and season with salt. Cook for 4 mins, then remove from the air fryer and leave to cool completely. Meanwhile, take the pastry out of the fridge and set aside at room temperature for 10 mins.

Lay two sheets of Parma ham in a cross and put a beef fillet in the centre. Repeat with the remaining ham and beef fillet. Spoon the pâté on top (if you can, round it a little to make a dome) then fold the ham over to make two parcels.

Open out the pastry and cut in half. Put the wrapped fillets on the end of each pastry rectangle, then brush the surrounding pastry with a little water. Fold the pastry over and gently press down around the beef with your hands, trying to make sure there’s no trapped air. Use a small knife to trim away the excess pastry (leave as a rectangle or shape into an oval), then seal the edges with a fork.

Heat the air fryer to 180C. Brush the parcels with beaten egg and cook for 15 mins for medium, or 20 mins for well done. Leave to rest for a few mins before serving.