Air Fryer Recipe
Pesto and Mozzarella Stuffed Puff Pastry
A simple, tasty puff pastry stuffed with pesto and mozzarella, ideal for cooking in the air fryer.
Ingredients
- 1 Sheet of Ready-Rolled Puff Pastry
- 3 tbsp Basil Pesto
- 150g Mozzarella Cheese, thinly sliced
- 1 Egg, beaten
- Pinch of Salt and Pepper
- Optional: Grated Parmesan Cheese
- Optional: Fresh Basil Leaves
Method
- Preheat the air fryer to 180°C (356°F).
- Unroll the puff pastry sheet onto a clean surface.
- Spread the basil pesto over one half of the pastry, leaving a border around the edge.
- Layer the sliced mozzarella over the pesto.
- Fold the pastry in half to cover the pesto and cheese.
- Seal the edges with a fork, then brush with beaten egg.
- Slice the pastry into your desired shapes.
- Place the parcels in the air fryer basket, leaving space for them to rise.
- Cook for 10-15 minutes, until golden brown.
- Cool on a wire rack and, if you like, garnish with Parmesan and basil.
Why this works in an air fryer
Air fryer convection rapidly dries and browns the egg-washed pastry surface while the laminated butter/fat layers steam apart for lift. Keeping pesto and mozzarella inside a sealed border limits moisture on the edges, so the pastry can puff rather than soften or leak cheese into the basket.
Equipment notes
Assumes a 4–6 litre basket holding 4–6 small parcels in one layer with at least 2cm between them. In a single-drawer model, cook in batches for best lift; in a dual-zone air fryer, split parcels evenly and check the smaller or less-loaded drawer 2–3 minutes earlier.
Common pitfalls
- Cheese leaking out and burning on the basket? The border was too narrow or the fork seal too shallow; leave 1.5–2cm clear pastry and press firmly twice around the edge.
- Pale, soft underside after 12 minutes? The pastry is sitting on trapped steam; use perforated liner only, leave gaps between parcels, and turn them for the final 2–3 minutes.
- Dark top but gummy centre? The temperature is driving browning before the inner layers set; reduce to 170°C and cook 3–5 minutes longer.
- Pastry not puffing and looking greasy? It became too warm before cooking; chill the filled parcels for 10 minutes, then air fry straight from cold.
Variations & substitutions
- Use sun-dried tomato pesto instead of basil pesto; it is thicker and less watery, so the parcels may brown slightly faster and need checking from 9 minutes.
- Swap mozzarella for grated mature Cheddar; it melts more oily and salty, so use a lighter layer and seal especially well.
- Add thin slices of roasted pepper; pat them very dry first or the bottom pastry will steam rather than crisp.
- Use vegan puff pastry and plant-based mozzarella; expect less browning, so keep the egg wash substitute thin and add 1–2 minutes if needed.
Storage & reheating
Keep cooled parcels refrigerated for up to 2 days and reheat in the air fryer at 170°C for 4–6 minutes until the pastry is crisp and the filling is hot.
Nutrition
Calories: 250
