Method

Prosciutto & Asparagus Puff

1. Toss asparagus in olive oil and season with pepper. Set aside to marinate for 10 minutes.
2. Preheat air fryer to 180°C for 5 minutes. Line the air fryer with a parchment/baking paper.
3. On a lightly floured surface, roll the puff pastry out to a large rectangle and cut out 15cm squares.
4. To make the bundles, lay the frozen puff pastry sheets out in a diamond shape. Lay half a slice of prosciutto on top, followed by 3-4 stalks of asparagus and sliced strips of gruyère.
5. Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal.
6. Beat the egg to use as an egg wash. Use a brush to coat a thin layer on the top of the puff.
7. Bake at 180°C for 12 minutes until puff pastry is golden and puffed. Serve immediately.

Cranberry & Brie Puff

1. Preheat air fryer to 180°C for 5 minutes. Line the air fryer with a parchment/baking paper.
2. On a lightly floured surface, roll out puff pastry and cut them into 10cm squares. Use your bare hands to mould it into a
   holder/muffin tin shape.
3. Cut brie into bite-size pieces and place onto the pastry. Top with a spoonful of cranberry sauce, handful of chopped walnuts, and one little sprig of rosemary.
4. Beat the egg to use as an egg wash. Use a brush to coat a thin layer on the top of the puff.
5. Bake at 180°C for 15 minutes until puff pastry is golden and puffed. Serve immediately.