Air fryer recipe · Mains
Veg Wellington Bites
Puff pastry parcels filled with mushrooms and spinach.
- 25 minTotal time
- 185°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 55kcal
- 3.9 gprotein
- 6.3 gcarbs
- 2.2 gfat
- 1.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- puff pastry2 sheets
- mushroom2 cups
- spinach1 cup
- onion1
- egg1
- salt1/2 tsp
Method
Cook filling
Saute the chopped onion, mushrooms and spinach until all their liquid has cooked off and the pan looks dry. Season with salt and let it cool fully. A dry, cool filling keeps the pastry crisp and stops it turning soggy.
Cut pastry
Cut each puff pastry sheet into even squares, working quickly so the pastry stays cold. Cold pastry holds its layers and puffs up tall in the heat, while warm, soft pastry slumps and bakes dense and greasy.
Fill and seal
Spoon a little cooled filling onto each square, fold it over into a parcel, and press the edges firmly to seal. Brush the tops with the beaten egg, which sets to a glossy golden shine and helps the seams stay shut.
Preheat
Preheat the air fryer to 185°C, then set the parcels seam-side down on a lined basket in a single layer. The hot start lifts the pastry straight away, and seam-side down keeps each parcel sealed as it puffs.
Air fry
Cook at 185°C for 15 min until the pastry is puffed and deep golden, the egg wash has set to a glossy sheen, and the surface is crisp and flaky. A cooked-through parcel feels light and sounds hollow when tapped.
