Air Fryer Beef and Mushroom Stroganoff Buffs

1.Preheat your air fryer to 180°C (350°F) for 5 minutes.

2.On a lightly floured surface, roll out the thawed puff pastry sheet to smooth any creases. Cut the pastry into 6 equal squares.

3.Lightly spray a 6-cup muffin tin with nonstick cooking spray. Gently press each puff pastry square into the muffin cups, letting the corners stick up to form cups. Chill in the refrigerator while preparing the filling.

4.Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and mostly cooked through, about 4 minutes. Drain excess fat if necessary.

5.Add the butter, onions, and mushrooms to the skillet. Cook, stirring often, until the onions are translucent and mushrooms are browned, about 4-5 minutes.

6.Stir in the garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mixture and stir well to coat everything evenly.

7.Slowly pour in the beef broth, stirring constantly to avoid lumps. Simmer for 2-3 minutes until slightly thickened.

8.Reduce heat to low. Stir in the sour cream, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Cook gently for 1-2 minutes until creamy and combined. Remove from heat and stir in chopped parsley. Taste and adjust seasoning if needed. Let the filling cool for 5 minutes.

9.Remove the chilled puff pastry cups from the fridge. Spoon the beef stroganoff filling evenly into each cup, filling them generously but not overflowing.

10.Brush the exposed pastry edges with beaten egg for a golden finish.

11.Carefully transfer the muffin tin to the air fryer basket. Air fry at 180°C (350°F) for 12-15 minutes, or until the pastry is puffed and golden brown.

12.Let the buffs cool in the tin for 3 minutes, then gently lift them out. Serve warm, garnished with a dollop of sour cream and extra chopped parsley.