Air Fryer Alfredo Puff Pastries

Ingredients

Filling

• 20 puff pastry squares
• 700 g chicken breast, thinly sliced
• 500 g mushrooms, sliced
• 1 large onion, sliced
• 1 cup cream
• 1 tbsp cream cheese
• 1/2 cup mozzarella
• 1 tbsp black pepper
• 1 tsp garlic and onion seasoning
• 2 chicken stock cubes
• 1 tsp salt
• 50 g butter
• 1/4 cup vegetable oil

Glaze

• 1 tbsp butter and a pinch of Nescafé
• 1 tsp Cajun seasoning

Method

1. In a very hot pan, add 25 g butter and 2 tbsp oil, then the chicken with salt and black pepper until browned.
2. Remove the chicken, add more butter and oil with the onion and mushrooms until soft, return the chicken and add the cream cheese, cream, stock cubes and mozzarella. Adjust the salt and let it cool.
3. Roll out the pastry, add about 2 tbsp filling, seal and fold over for a nice shape. Arrange on a tray, cut slits with a knife, brush with the butter and Nescafé and sprinkle with Cajun seasoning.
4. Bake at 200°C for about 20 minutes, or air fry at 200°C for 7 to 10 minutes.

Notes

They also work as sandwiches with lettuce, tomato and mayonnaise.