Thinly slice the onions and cut the Reblochon cheese into pieces.
Melt butter in a large pan and sauté the sliced onions until they are golden. Remove them from the pan and set aside.
In the same pan, brown the ground beef over medium-high heat.
Return the cooked onions to the pan with the beef. Add minced garlic, season with salt and pepper, and mix well.
Deglaze the pan with white wine and allow it to reduce.
Stir in the heavy cream and whole grain mustard. Let the mixture simmer on low heat for a few minutes until it thickens.
To assemble, place a spoonful of the beef filling and a piece of Reblochon on a brick pastry sheet. Roll the pastry tightly up to the middle, fold in the sides, and continue rolling to seal.
Bake the rolls in the oven or air fryer at 200°C for 15 minutes until they are deeply golden and crispy.
Cook it hands-free.
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