Pepperidge Farm has my heart on this one due to ease of use. Place puff pastry in the fridge the day before, or at least a few hours, you make the recipe.
Preheat oven to 375 degrees.
Prep your veggies: 8 mushrooms diced, 4 carrots peeled and cut diagonally, 3/4 cup onion diced and 3 minced garlic cloves.
Cook bacon until slightly crispy, set aside on a plate with a paper towel. Keep grease in pan for next step.
Saute veggies one at a time, starting with the carrots for 2-3 mins, onion for 2-3 mins, garlic for 1 min and mushrooms for 2 mins. At each step, add a dash of salt and pepper.
Once veggies are slightly browned, add herbs of Provence and red wine. Bring to a boil, then turn heat to medium and simmer for 20 minutes. Stir occasionally.
While the veggies are simmering, put 1 tbsp flour on the counter and lay out the puff pastry. Utilizing a rolling pin or baker’s roller (I LOVE pampered chef’s!),
roll out the pastry into a thin layer.
Place the top of a glass on the pastry, press down and twist to make circles, roll out to 3.5″ in diameter, adding flour if needed. Make 12 circles.
Using a fork, poke small holes in the pastry to limit the puffiness.
Spray a muffin pan with cooking spray and lay each circle in a compartment, folding over edges, if needed.
Place a tbsp of veggies into each compartment. Place pan in oven for 28-30 mins.
Let sit for 10 mins, finely chop parsley and add to top. Serve.