You’ll Need
400g beef steak, cut into small cubes
1 sheet ready-rolled puff pastry
150g mushrooms, finely chopped
1 small shallot, finely diced
1 tbsp butter
1 tsp thyme
1 tsp sea salt
½ tsp black pepper
1 egg, beaten
Optional But Dangerous
Blue cheese crumbles
Horseradish dip
Red wine gravy
Method
Preheat your air fryer to 190°C.
Place the mushrooms, shallot, butter, thyme, salt, and pepper into a heatproof dish.
Air fry at 190°C for 6–8 minutes until softened and most of the moisture has evaporated.
Allow to cool slightly.
Meanwhile season the beef lightly with salt and pepper.
Unroll the puff pastry onto a board.
Cut into 8 equal squares.
Place a small spoonful of the mushroom mixture into the centre of each square.
Top with a few pieces of beef.
Brush the pastry edges lightly with beaten egg.
Fold into parcels and seal firmly.
Crimp the edges with a fork.
Brush the tops with the remaining egg.
Place into the air fryer basket with space between them.
Air fry at 190°C for 10–12 minutes until puffed, deeply golden, and beautifully crisp.
Allow to rest for 2 minutes before serving.
Serve warm with horseradish or gravy for dipping.