We found this awesome recipe at nelliebellie.com. We tried it last night and it was a hit! We used Mitchell Bros. Grass Finished beef of course :)

Ingredients

2 eggs beaten
1 pound ground beef
4 tablespoons saltine crackers or bread crumbs, crushed
2 tablespoons dried parsley
1 teaspoon salt

1 tablespoon cream
3 tablespoons butter
2 small shallots chopped fine
4 cloves garlic minced
8 oz. cremoni mushrooms
1/2 cup red wine or sherry
1 teaspoon basil
mozzarella cheese optional
2 sheets puff pastry

Instructions

Heat oven to 400 degrees.
Mix first 6 ingredients together well. Set aside.

In a large saucepan melt butter. Add onion and mushrooms.
Cook on medium high heat until mushrooms sweat and onions are translucent.
Turn down to medium while you add the garlic, red wine, and basil.
Turn the heat back up to high and continue to cook until reduced. Remove from heat. Cool.
Lightly grease a cookie sheet or use parchment
On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares - keep chilled in fridge until use.

Assemble

Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese
Put 1/2 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!)
Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.
Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.
Serve with brown gravy

Notes

(I like to add 1/2 cup of red wine to the gravy, it adds so much to the flavour of this recipe!)

Mushrooms & Onions

10 ounces baby bella mushrooms, cleaned and stems trimmed

4 tablespoons olive oil plus more for cooking

2 cloves garlic, minced

1/2 tablespoon fresh thyme leaves, lightly chopped or 1/2 teaspoon dried

1/2 tablespoon fresh rosemary, chopped or 1/2 teaspoon dried

Coarse salt and freshly ground black pepper

4 tablespoon unsalted butter

3 medium onions, thinly sliced

1/2 cup medium-dry sherry (or Marsala or other cooking wine)

Coarse salt and freshly ground black pepper