Air-Fried Cheddar and Chutney Puff Pie
Equipment
- Rolling Pin
- knife
- Fork
- Cutting board
Ingredients
- 1 sheet store-bought puff pastry
- 3 ounces extra-sharp cheddar cheese cut into thin slices
- ¼ cup chunky mango chutney
- Kosher salt and freshly ground black pepper
- Egg wash 1 beaten egg
- Crackers and crudités for serving
Instructions
- Preheat the air fryer to 325°F (165°C).
- With a rolling pin, roll the puff pastry sheet into a 14-inch square.
- Cut out two 7-inch rounds and discard the scraps (or save for another use).
- Arrange the cheddar cheese slices in the middle of one pastry round, then top with the mango chutney.
- Season with salt and pepper.
- Brush the edge of the pastry round with egg wash and place the second pastry round on top.
- Use a fork to press and crimp the edges together.
- Transfer the assembled puff pie to the air fryer basket.
- Cook in the air fryer until the pastry is puffed and golden brown and the cheese is melted inside, about 20 minutes.
- Transfer the puff pie to a cutting board and let it cool for 5 minutes.
- Cut the pie into 4 wedges and serve warm with crackers and crudités.
Notes / Tips / Wine Advice:
Wine Advice:
The rich flavors of cheddar and the sweetness of mango chutney pair well with a medium-bodied white wine such as Chardonnay or Viognier. For those who prefer red wine, a light Pinot Noir would complement the dish nicely. Additionally, a crisp cider or a fruity white beer would be refreshing alternatives.Nutritional Information
Calories: 480 kcal | Carbohydrates: 40 g | Protein: 11 g | Fat: 31 g | Fiber: 2 g | Sugar: 18 g
