Air Fryer Mini Egg and Mince Parcels
Using everyone's favourite kitchen appliance - the air fryer - these egg and mince parcels work great as a weekend snack when your kids bring their friends over, or they're also ideal for school lunchboxes.
6 small (50g) eggs
2 sheets puff pastry, thawed
Egg wash, for brushing
Tomato relish or tomato sauce, to serve
500g beef sausage mince
1 small onion, finely chopped
1 medium carrot, grated
1 clove garlic, crushed
½ cup finely chopped parsley
1 tbsp Dijon mustard
Soft Boiled Eggs
- Place eggs in a saucepan and cover with water. Bring to the boil then cook for 3 minutes. Eggs should be soft boiled, so they don’t overcook in rolls. Drain and immerse in cold water. Peel.
- To make filling, place mince, onion, carrot, garlic, parsley and mustard in a large bowl. Season with salt and pepper. Mix well.
- Divide mixture into six and roll an egg into a portion of sausage mince to enclose.
- Place pastry sheets on a flat surface and cut each sheet into three even strips.
- Place sausage covered eggs at the end of each length of pastry. Press down gently to flatten slightly and shape mixture into a rectangle to fit pastry.
- Roll up to enclose filling, brush end of pastry with egg wash to seal. Brush egg wash over each roll. Place rolls seam-side down.
- Preheat air-fryer to 180°C, place 2 rolls in the basket and cook for 20 minutes or until cooked. Remove and repeat with remaining rolls. Serve warm with relish or sauce.
- Preheat oven to 200°C/180°C (fan-forced) and line a large baking tray with baking paper. Place parcels onto tray leaving a 2cm space between them. Cook for about 35 minutes, or until pastry is golden brown and crisp.
- Dijon mustard can be removed altogether or replaced with BBQ sauce.
- Uncooked rolls can be frozen for up to 2 months. Cook rolls from frozen in a hot oven (200°C) for 45 to 50 minutes or until pastry is golden brown and crisp and filling is hot.
- Great cold in a school lunch box instead of a sandwich.
- Use eggs from a 600g carton of 12 eggs.