Air fryer sesame egg mayo vol-au-vents

Name: Air fryer sesame egg mayo vol-au-vents
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: Makes 24
Ingredients: 5 medium eggs, at room temperature; 320g sheet puff pastry; 4 tbsp mayonnaise; 1½ tsp tahini; Squeeze lemon juice; 1 tbsp mixed black and white sesame seeds; Specialist kit; 6cm fluted cutter; 4cm round cutter

Portion size: Makes 24
Hands-on time 20 min. Air fryer time 17 min
Difficulty: easy

Dairy-free

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Boiling an egg in an air fryer? Yep, it works! The shell protects the eggs from the heat, allowing them to cook and turn solid exactly as they do when submerged in boiling water. The heat will also puff up the pastry cases more than a conventional oven and give them an even, glossy golden finish all over.

The secret ingredient in this tasty egg mayo is tahini. With a similar texture to cooked egg yolk, the tahini amps up that flavour for the tastiest egg mayo ever.

Before you start

Your guests will be begging for the recipe for these moreish party treats! Each element can be made ahead so you’re not stuck in the kitchen all night, and the cooked vol-au-vents will sit on the side – they don’t have to be made to order.

You can make the vol-au-vent cases and the filling a day ahead. You can also cut out, egg wash and freeze the pastry circles.

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Ingredients

5 medium eggs, at room temperature
320g sheet puff pastry
4 tbsp mayonnaise
1½ tsp tahini
Squeeze lemon juice
1 tbsp mixed black and white sesame seeds

Specialist kit

6cm fluted cutter
4cm round cutter

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Method

Heat the air fryer to 180°C. Carefully put 4 of the eggs inside, cook for 9 minutes, then lift out with tongs and chill in iced water. Crack the remaining egg into a mug and beat with a large pinch of salt.
Unroll the puff pastry sheet and cut out 24 circles using a 6cm fluted round cutter. Then, using a 4cm cutter, score smaller circles in the centre of each disc, ensuring you don’t cut all the way through the pastry. Brush with the beaten egg, then cook in the air fryer at 190ºC for 8 minutes, working in batches until they’re all cooked. These can be stored in an airtight container overnight if you’re preparing in advance.
Mix together the mayonnaise and tahini, then season with salt, pepper and a squeeze of lemon juice. Peel the eggs and finely chop, then add to the bowl and stir to combine.
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Using a small, sharp knife, carefully cut out the inner circles scored into the pastry cases and remove. Fill each case with a generous teaspoon of the egg mayo mixture and sprinkle with the mixed sesame seeds to finish.