Veggie Puff/Pastie in Airfryer

The delicate flakes of golden brown puff pastry that crunch with each bite...who doesn't love a good Veggie Puff/Pastie! It's always fun making these but my Airfryer makes it even more a delight with its super fast capabilities.

Here it is, my Airfryer Veggie Puffs/Pastie: 

Ingredients for about 6: 

For the veggie filling - 1 cup diced carrot, 1 cup diced potato, 1 cup chopped cabbage, 1/2 corn kernels or peas, 1 chopped onion, 1 tbsp garlic, chilli as desired, 1 tbsp curry powder, salt. Cheese if desired.

For the covering - ready made Puff Pastry sheets or dough for making Pastry. Milk for brushing, sesame seeds.

Make: 

1. In a pan, heat a little oil and saute chilli, garlic and onion. Add all the veggies and mix.

2. Add salt and curry powder, cover and cook for about 8 minutes. Turn off and cool to room temperature. 

3. Cut Puff Pastry sheets into desired shape, fill with the veggies filling, top with cheese if using and cover. Seal tight using the edge of a fork. Brush the top with milk and sprinkle sesame seeds.

4. Place in Airfryer and airfry/bake as per settings. Usually should take no longer than 15 minutes on a 170deg setting. It is well cooked once golden brown.

Veggie Pasta Bake

Cold winter evenings and comfort food are the best pair! Indulging in hearty goodness that warms the heart is everyone's favourite.

Pasta is always a family favourite so why not turn it into something a little more special. Veggie Pasta Bake is my short cut to a Lasagna without the time spent layering and baking!

Here it is, my version of VEGGIE PASTA BAKE:

Ingredients: Pasta of your choice (spirals, penne, rigatoni etc), chopped veggies like carrot, potato, zucchini, spinach, chopped onion, garlic, tomato puree or canned tomatoes, shredded cheese, herbs like parsley, basil.

Make: 

1. In a pan, put in a bit of oil and saute onions and garlic (chilli too if using), add in all chopped veggies and mix. Cook for 5 minutes.

2. Add in tomatoes, mix and cover to cook for another 5 to 8 minutes. Don't need to overcook veggies.

3. In another pan, cook the pasta in boiling water only until it is al dentè (not cooked soft).

4. Mix the pasta into the veggies & tomato, add any herbs, pour into a baking dish and sprinkle shredded cheese on top. 

5. Bake in the oven at 170deg for about 10 to 15 minutes until cheese is well melted through. Serbe immediately.