1/2 pound lean ground beef (90% lean)
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 teaspoons chopped shallot
1 cup each chopped fresh shiitake, baby portobello and white mushrooms
1/4 cup dry red wine
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) wonton wrappers
1 large egg
1 tablespoon water
1. Preheat air fryer to 325°. In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper.
2. Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.
3. In batches, arrange wontons in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 4-5 minutes longer. Serve warm. Freeze option: Cover and freeze unbaked wontons on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, cook pastries as directed.
These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun!
TOTAL TIME: Prep: 35 min. Cook: 10 min./batch
YIELD: 3-1/2 dozen.
1 wonton: 42 calories, 1g fat (0 saturated fat), 9mg cholesterol, 82mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.