Air Fryer Recipe
Crispy Chicory Wraps
Chicory's natural bitterness pairs beautifully with a salty, creamy filling, and the air fryer is perfect for these wraps as it crisps the filo pastry without making the chicory soggy. The quick convection and minimal oil ensure a perfectly crunchy exterior.
Ingredients
- 3 medium chicory heads, leaves separated
- 4 sheets filo pastry, about 120g total
- 160g chestnut mushrooms, finely chopped
- 1 small banana shallot, finely chopped, about 40g
- 1 garlic clove, finely grated
- 120g cannellini beans, drained and roughly mashed
- 60g mature Cheddar, finely grated
- 35g walnuts, finely chopped
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tbsp chopped parsley
- 2 tbsp olive oil, plus 1 tsp for the filling
- 1 tbsp panko breadcrumbs
- Salt and freshly ground black pepper
Method
- Trim the bases of the chicory heads and separate the leaves carefully. Pick 16 leaves that are long enough to hold filling without splitting; save the small inner leaves for salad. Pat the chosen leaves very dry with kitchen paper.
- Heat 1 tsp olive oil in a small frying pan over medium heat. Add the shallot and mushrooms with a pinch of salt, then cook for 6–8 minutes until the mushrooms have released their liquid and the pan looks nearly dry. Stir in the garlic for the final 30 seconds.
- Tip the mushroom mixture into a bowl and stir in the mashed cannellini beans, Cheddar, walnuts, mustard, lemon zest, lemon juice, smoked paprika, and parsley. Season with black pepper and a small pinch of salt.
- Lay one chicory leaf cupped-side up and spoon in about 1 heaped teaspoon of filling. Place a second leaf over the top, cupped-side down, so the filling is enclosed like a small parcel. Repeat until you have 8 chicory parcels.
- Cut each filo sheet lengthways into 2 long strips, giving 8 strips in total. Keep unused filo under a clean, lightly damp tea towel while you work.
- Brush one strip lightly with olive oil, place a chicory parcel at one end, then roll it up snugly, folding the sides in as you go.
- Brush the outside of each wrap with the remaining olive oil and sprinkle with a little panko. Press the crumbs on gently so they adhere to the oiled pastry.
- Preheat the air fryer to 185°C for 3 minutes if your model recommends preheating. Arrange the wraps seam-side down in a single layer, leaving at least 1cm between them.
- Air fry at 185°C for 8 minutes, then turn the wraps carefully with tongs. Cook for a further 3–5 minutes until deep golden at the corners and crisp when tapped.
- Rest for 3 minutes before serving. Serve with lemony yoghurt or tomato relish for contrast.
Nutrition
Calories: 250
