3ouncesextra-sharp cheddar cheesecut into thin slices
¼cupchunky mango chutney
Kosher salt and freshly ground black pepper
Egg wash1 beaten egg
Crackers and cruditésfor 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.