Ingredients
Method
1
Heat the oil in a pan, and fry the onion, carrots, and garlic for 5 minutes, until soft and cooked through. Add the spices and fry for a further 2 minutes.
2
Add the mince and fry until nicely browned and cooked through. Add the chutney, bay leaf, and water and simmer on low heat for 10 minutes.
3
Remove from the heat and set aside to cool. Season to taste.
4
Unroll the TODAY® Original puff pastry and use the back of a spoon to spread tomato paste all over the pastry.
5
Top with half the mince filling, and sprinkle over half the cheese. Roll the pastry up tightly (lengthways).
6
Repeat the process with the second roll of pastry.
7
Refrigerate for 30 minutes.
8
Slice the pastry roll into 1cm thick rounds, and place onto a baking tray. Brush with beaten egg.
9
Line the air fryer with baking paper.
10
Cook in the air fryer at 160°C for 25 minutes. The pastry should be golden, puffed, and cooked all the way through.
11
Serve with chutney on the side.
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