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16
Recipes
Sausage Rolls
Makes 20
3 sheets frozen puff pastry, thawed
1 large egg, lightly beaten
Filling
200g bacon, minced or finely chopped
2 cloves garlic, minced
1 small onion, finely chopped
1 stalk celery, finely chopped
1 small carrot, finely shredded / grated
1 teaspoon ground fennel seeds
250g ground pork mince
250g ground beef mince
1/2 cup panko breadcrumbs
1 large egg
2 tablespoon barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped
3⁄4 teaspoon salt
Cracked black pepper
1. FILLING - Fry bacon in a skillet over medium-
high heat for 2-3 minutes until just starting to
crisp, add garlic, onion, celery, and carrot to
the pan, sauté for 2 minutes or until veggies
have softened.
2. Transfer to bowl and let mixture cool for 10
minutes.
3. Add remaining FILLING ingredients to the
bowl and mix well using your hands.
4. Cut each pastry sheet in half. Shape 1/2 cup
mince mixture into a sausage shape. Place
along the long side of pastry half. Roll up
pastry to enclose filling. Using fingertips, pinch
pastry to seal.
5. Cut into quarters. Repeat with remaining
mince mixture and pastry. Brush the tops with
beaten egg.
6. Line the air fryer basket with parchment paper,
or lightly grease with nonstick cooking oil
spray.
7. Place the sausage rolls seam side down into
the air fryer. Select the BAKE program, adjust
TEMPERATURE 200°C, TIME 20 minutes.
Press start button.
8. After cooking, carefully remove from the
basket using heat resistant utensils. Let cool
to the touch. Serve hot (or warm) tomato
sauce.
Spring Rolls
25g mixed dried mushrooms, soaked in hot water
for 30 minutes
25ml olive oil
25ml sesame oil
1 onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 green chilli, de-seeded and diced
1/2 leek julienned, matchstick shape
1 carrot, peeled and grated
2 tablespoon soy sauce
8 sheets filo pastry, kept damp under a damp cloth
25g butter, melted
Sprig of coriander, chopped
1. Heat olive oil and sesame oil in a wok over a
high heat. Add onions, garlic, ginger and chilli,
stir-fry for 2 minutes.
2. Add leeks and carrot, continue to stir fry for
a further 2 minutes, add the mushrooms and
stir-fry for 1 minute. Remove from heat and
season with soy sauce.
3. Working quickly, brush the sheets of filo
pastry with a little melted butter on a flat work
surface. Place tablespoons of the vegetable
filling in the lower centre of the filo pastry.
Fold the edges in and over the filling and then
roll up into a cigar shape, tucking the pastry
around the filling tightly to secure.
4. Arrange on the baking sheet and air fry on
FRIES program, TEMPERATURE 200°C,
TIME 10 minutes, or until golden and crispy,
turning halfway through.
5. After cooking, carefully remove from the
basket using heat resistant utensils and
arrange on a serving plate, garnish with
coriander and serve immediately.
Recipes
Spicy Mexican Chicken Empanadas
Makes 8
1 cup shredded rotisserie chicken
1/2 cup grated Cheddar Cheese
1/4 cup chopped shallots
2 Jalapeno, chopped, seeds and membrane
removed
1/2 cup chopped coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
2 teaspoon hot sauce
Salt and pepper to taste
2 sheets short crust ready rolled frozen pastry
Egg wash (1 egg whisked with 1 tablespoon water)
For the Coriander-Shallot Dipping Sauce
1/2 cup sour cream
1 teaspoon chopped shallots
1/2 cup chopped coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
Salt to taste
1. DIPPING SAUCE – Combine all ingredients,
chill until required.
2. In a large bowl, combine chicken, cheese,
shallots, jalapeno, coriander, garlic powder,
ground cumin, hot sauce and salt and pepper.
Mix well.
3. Using a 12cm circular cookie cutter, cut out
as many circles as possible from the pastry
sheets.
4. Spoon about 1 tablespoon of the chicken
filling into middle of the dough. Moisten edges
with egg wash.
5. Fold the dough in half over the filling, forming
a half circle, use fingers to gently press and
seal the edges. Use a fork to crimp the edges
together.
6. Brush each empanada with the egg wash.
Place the empanadas on the air fry tray or in
the air fryer basket.
7. Select BAKE program, adjust TEMPERATURE
200°C, TIME 10 minutes. Press start button.
8. After cooking, carefully remove from the
basket using heat resistant utensils and on to
a serving plate. Serve with dipping sauce.
Spinach and Feta Gozleme
Gozleme Dough
2 cups (270g) plain flour
3 tablespoon Greek yoghurt
1/2 teaspoon baking powder
1/2 teaspoon dry yeast
1/2 teaspoon sea salt flakes
2 tablespoon olive oil
1/2 cup (150ml) warm water
extra flour for dusting
To assemble
2 cups baby spinach leaves, chopped
1 cup crumbled feta
Chilli flakes (optional)
Olive oil, for pan frying
Lemon wedges, to serve
1. Gozleme dough - Combine all ingredients
except olive oil in a large bowl. Mix with a
spoon until just combined. Turn onto a floured
surface and knead for a few minutes until
smooth.
2. Return to the bowl. Cover with a tea towel and
set in a warm place for about 30 minutes to
prove.
3. Punch down the dough and knead in the olive
oil to get a smooth dough ball. Cover and set
aside for another 30 minutes.
4. Divide dough into 6 balls. Roll each dough ball
into a large rectangle. Dust with extra flour
as needed to avoid sticking. Roll to 3/4mm
thickness or near translucent.
5. Scatter spinach, feta and chilli flakes (if using)
in the centre of the rolled pastry. Fold the ends
over like an envelope, brushing with water to
seal and pinch the pastry.
6. Dust the folded gozleme lightly with extra flour
and gently roll it out, using a rolling pin, to
three times the folded size.
7. Cut the gozleme to size to fit the air fry basket,
spray the gozleme with olive oil spray and
place in the basket.
8. Select the BAKE program, adjust
TEMPERATURE 180°C and TIME 8 minutes.
Press start button.
9. After cooking, carefully remove from the
basket using heat resistant utensils and cut
into triangles (or squares). Serve hot with
lemon wedges.
