Mushroom, Onion and Cheese Puff Pastry Pockets

INSTRUCTIONS

1. Slice onion (not too thin), then place on heavy-duty aluminum foil; add salt, pepper and a splash of olive oil. Seal up the foil packet.
2. Remove the mushroom stems and cut caps in half. Place on heavy-duty aluminum foil; add salt, pepper, dried herbs, olive oil, a drizzle of white wine, and seal up the foil packet.
3. On the Instant Vortex control panel, press Bake, then set time to 20 Minutes and temperature to 355˚F (180˚C). Press Start.
4. Once Add Food appears on the display, insert the onion and mushroom aluminum foil packets. Close tray and let cook.
5. Remove the mushrooms after 15 Minutes, and the onions after 20 Minutes.
6. Place the cooked mushrooms, onions and cheeses in a bowl. Mix well.
7. Stretch the puff pastry and put the filling in the center, close as a packet by joining the two sides of the dough in the middle, and then the edges.
8. On the Instant Vortex control panel, press Bake, then set time to 12 Minutes and temperature to 355˚F (180˚C). Press Start.
9. Once Add Food appears on the display, add the two puff pastry pockets.
10. Close the tray and let cook. After 6 Minutes turn them over. 6 Minutes on each side.
11. Eat hot, immediately after baking.