Air fryer recipe · Breakfast
Egg Breakfast Pockets
Puff pastry pockets filled with egg and cheese.
- 22 minTotal time
- 180°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 170kcal
- 10.7 gprotein
- 2.3 gcarbs
- 13.1 gfat
- 0.1 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- puff pastry1 sheet
- egg3
- cheese1/3 cup
- butter1 tsp
- black pepper1/4 tsp
Method
Cook egg
Lightly scramble the eggs in the butter until just soft and barely set, then take them off the heat. Season with black pepper and let them cool, since they will finish cooking inside the pastry later.
Fill
Cut the puff pastry into even squares. Spoon the cooled egg and the cheese onto one half of each square, leaving a clear border so you can seal the edges without the filling squeezing out.
Seal
Fold the pastry over the filling into a pocket and press the edges firmly with a fork to seal. Prick the top once so steam can escape and the pastry puffs up instead of bursting open at the seam.
Air fry
Air fry at 180°C for 15 min until the pastry is puffed, golden and cooked through and the egg is fully set inside. Give them a minute to cool so the hot filling does not scald your mouth.
