Puff Pastry– for these puffs you will need puff pastry. I like to use ready-made puff pastry for convenience but you can absolutely make your own at home. Frozen– you will need to allow the pastry to thaw in its wrapper prior to using. Thaw for approximately 2 hours at room temperature or overnight if placed in the fridge. You will then need to take the pastry out of the fridge 10-15 minutes before using. How to make Pineapple and Chilli Cheese puffs in the air fryer If the flesh has a small amount of brown spots left (dark eyes of the pineapple), this is ok as they are edible but can be sharp. You will need a sharp knife and a sturdy chopping board. I like to use a pair of cut resistant or cut proof gloves when I am dealing with big sharp knifes and large food. Tear the cauliflower into medium-sized chunks, heat oil in the pan and add the chunks with a little sprinkle of salt. Cover the pan with a lid and cook on high heat for 15 minutes, or until the cauliflower is charred. Stirring often to prevent the cauliflower from burning. Remove from the pan, and give it a rough chop.

If you do not want the faff of making these into parcels, you can simply make puff turnovers. Cut the pastry into squares – you may want to make the squares larger than 3x3inch for this. Place them gently in the air-fryer basket. You can use foil or parchment paper for the air fryer. You can also poke some holes into the foil or parchment to prevent it from flying around in the air fryer during cooking. these are made from just 4 ingredients that are easily available in your local grocery store – all you need is cheese, pineapple and puff pastry. If you want to make them “chilli” cheese, add a spoon of chilli sauceThis depends on whether your puff pastry is chilled or frozen. If you have bought ready-roll puff pastry you will not need to roll it out further. Remember that if you roll the pastry you may loose the layers and the pastry will not rise as much. In case you want to thin it out then lightly stretch the pastry with your hands. While the puffs are chilling, make the vegan egg wash. Simply, combine oat milk with maple syrup, curry powder and a tiny pinch of ground turmeric. You may want to spread the schezwan chutney on the inside for this as a dollop will not spread throughout the toastie. Curry leaves: Fresh or dried will work! I like to keep them whole, but if you prefer, you can thinly chop up the fresh ones, or simply crush the dried ones.

This cheese was thought to be a form of cheddar with added cream. The curd was pressed and hung in a small net which caused grooves to form over the cheese resembling pineapples. Air fry at 180 C for 5-7 minutes. You may need to adjust timings based on how your first batch turns out. Vegetable filling: Allow your mixture to cool down completely before stuffing it inside the pastry. Pineapple– you can use either fresh pineapple or tinned pineapple. Make sure if using tinned that the pineapple is well drained otherwise it will make the pastry soggy. Add a glaze prior to baking – I use eggless alternatives only such as milk or a mix of water and honey.If you own an Instant Pot Pro Crisp, the pre-heat function is inbuilt to the air-fryer setting. Simply select the temperature and time and the Pro Crisp will first start pre-heating and then prompt you to add your food. Air Fryer Puff Pastry Cheese Turnovers In a medium sized pan gently heat the oil and sauté the onion and peppers until just tender, stir in the sweet chilli sauce and allow to cool. Next, you want to cut the pastry into equal squares – I like to use a ruler for this. Here, I have cut the squares into 3×3 inches but you can make yours bigger if you prefer. 3×3 makes small bite-sized puffs.

If you’d like to serve them with a sauce on the side, then this green coriander and mint chutney is great. They’ll look impressive loaded onto a large platter ready to be devoured during dinner parties or barbeques.To reduce waste, I like to line the baking tray with the parchment paper that comes wrapped around the puff pastry dough.