Cheddar Chutney Puff Pie
Golden air-fried puff pastry filled with extra-sharp cheddar and chunky mango chutney. Crisp outside and rich and savoury-sweet inside, this warm puff pie makes an easy appetizer or snack.
Equipment
- Fork
- Knife
- Rolling Pin
Ingredients
- 85 g cheddar cheese extra-sharp and cut into thin slices
- Crackers for serving
- Crudités for serving
- 1 egg beaten for egg wash
- ¼ cup mango chutney chunky
- Black pepper freshly ground and to taste
- Kosher salt to taste
- 1 sheet puff pastry store-bought
Instructions
- Preheat the air fryer to 165°C (325°F).
- Roll the puff pastry into a 35 cm square with a rolling pin.
- Cut two 18 cm rounds from the pastry and reserve the scraps for another use.
- Arrange the cheddar slices in the centre of one pastry round and spoon the mango chutney over the cheese.
- Season with kosher salt and freshly ground black pepper.
- Brush the edge of the pastry with beaten egg.
- Place the second pastry round on top and press the edges together firmly with a fork.
- Transfer the assembled pie to the air fryer basket.
- Cook for about 20 minutes, until the pastry is puffed and golden and the cheddar has melted.
- Transfer the pie to a cutting board and cool for 5 minutes.
- Cut into 4 wedges and serve warm with crackers and crudités.
Notes & Wine Advice
Serving Suggestions
Cut the warm puff pie into four wedges and serve it with crackers and fresh crudités. It works particularly well as an Appetizer, Fingerfood, or Snack. The crisp pastry and melted cheddar also make it a good addition to a High Tea or Party table.Variations
Adjust the balance of cheddar and mango chutney to make the filling more savoury or sweeter. Extra-sharp cheddar provides plenty of flavour, so a relatively thin layer is sufficient. The same basic air-fried pastry technique can also be used as inspiration for other recipes from the Pastry and Cheese collections.Storage and Reheating
Store leftover puff pie covered in the refrigerator. Reheat it briefly in the Airfryer until the filling is thoroughly heated and the pastry becomes crisp again. Avoid prolonged reheating because the cheddar can release oil and the pastry may become too dark.Wine Advice
A Chardonnay pairs well with the rich cheddar and buttery pastry while balancing the sweetness of the mango chutney. A lighter Pinot Noir is a suitable red alternative. Explore suitable wines at René’s Wijnbeleving.Nutrition values
Serving: 90 gr | Calories: 480 kcal | koolhydraten: 40 g | Eiwitten: 11 g | Vet: 31 g | Verzadigd vet: 15 g | Natrium: 520 mg | Suiker: 18 g