Ground Beef Wellington

2 eggs, beaten
1.2 kg ground beef
1 tbsp SIDS HOT WORCESTER SAUCE
4 tbsp saltine crackers or bread crumbs, crushed
2 tbsp dried parsley
1 tsp salt
1 tbsp cream
3 tbsp butter
1 small onion, chopped fine
4 cloves garlic, minced
200 g baby bella mushrooms
½ cup red wine or grape juice
1 tsp basil, chopped
mozzarella cheese, optional
2 sheets puff pastry
SIDS SALT & PEPPER to taste

Heat oven to 200°C.
Mix together eggs, mince, SIDS HOT WORCESTER SAUCE, crackers, parsley and salt then set aside.
In a large saucepan melt butter then 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 then cool.
Lightly grease a baking tray or baking pan.
On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares. Spread mushroom mixture across each square then top with a thin layer of mozzarella cheese.
Put ½ cup of meat mixture (formed into flattened balls) on top. Pull corners up over meat and pinch edges together.
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 until golden brown and meat is cooked through.
Serve with brown gravy.