2tablespoonsdried parsleyfresh works best, if you have it!
1tablespooncreammilk works fine, as well.
8ouncesbaby bella mushrooms
½cupred wineor grape juice
1teaspoonbasilfresh works best, if you can.
2sheetspuff pastrythaw out according to the pkg
salt and pepper, to taste.
Heat Air Fryer to 375 degrees.
Mix the first 6 ingredients together well. Set aside.
In a large saucepan melt the butter. Add minced onion and mushrooms.
Cook on medium high heat until mushrooms sweat and onions are translucent.
Turn the heat down to medium while you add the garlic, red wine, and basil.
Turn the heat back up to high and continue to cook until the liquid is reduced. Remove from heat. Cool.
On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares
Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese
Put ½ cup of meat mixture (formed into flattened balls) on top.
Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!)
Cut small slits on top (not all the way through!!) and brush the tops with cream or beaten egg. If you have cut all the way through the pastry use this opportunity to seal it back up. Or, optional, skip scoring the top.
Bake, seam sides down, for about 30 minutes or until golden brown and meat is cooked through. Be sure to check it at about 20 minutes.
(I like to add ½ cup of red wine to the gravy, it adds so much to the flavor of this recipe!)