INGREDIENTS

2 sheets frozen puff pastry, just thawed

1 egg, beaten

1 cup (125g, 4oz) Colby cheese, grated

8 cherry tomatoes, halved

Baking tin, lightly greased

METHOD

Preheat the air fryer to 200°C (400°F).

Cut pastry sheets into two shapes corresponding to the shape of your tin. Place one piece of pastry in the fridge and press the other into the tin. Brush the edges with the beaten egg. Transfer to the air fryer basket. Cook for 10 minutes or until pastry is golden brown.

Remove the basket from the air fryer. Using a spoon, press down in the centre of the pastry to make an indentation. Sprinkle cheese into the indentation and then dot with the cherry tomato halves.

Return to the air fryer and cook for a further 6-8 minutes until cheese is gooey. Transfer to a wire rack and allow to cool for 5 minutes. Repeat for the other piece of pastry.

Serve warm.

Serves 2

Prep + Cook time: 30 mins

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