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Air-Fryer Beef Wellington Wontons

These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia
  • Total Time
    Prep: 35 min. Cook: 10 min./batch
  • Makes
    3-1/2 dozen

Ingredients

  • 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
  • Cooking spray

Directions

  • 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.
  • 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.
  • 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.

Test Kitchen tip
  • If you don’t have an air fryer, you can make this recipe in a deep fryer, electric skillet or on the stovetop.
  • Nutrition Facts
    1 wonton: 42 calories, 1g fat (0 saturated fat), 9mg cholesterol, 82mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.
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