Cook the minced beef in a skillet until fully browned, then remove to a bowl.

Add the butter and olive oil to the same skillet, then add the shallot and garlic. Cook for one minute.

Add in the mushrooms and red wine, and cook for about ten minutes until the mushrooms are golden and tender.

Return the beef to the skillet and season with parsley, salt, and pepper.

Place a large tablespoon of filling into the center of each wonton wrapper.

Beat the egg with a splash of water and brush along the edges of the wrapper.

Fold one corner over to form a triangle and press to seal the edges.

Repeat until all wrappers are filled and sealed.

Heat oil in a deep-sided pan to 375ºF / 190ºC and fry the wontons a few at a time for about one minute until golden and crispy.

Drain on kitchen paper and serve warm with mustard and ketchup on the side.