If the flesh has a small amount of brown spots left (dark eyes of the pineapple), this is ok as they are edible but can be sharp. Grab your sheet of store-bought vegan puff pastry, and cut it into 12 rectangles. Add a tablespoon or two of the vegetable filling, and fold over the pastry in half. If the pastry seems to be getting soft and warm, pop it into the fridge for 5-10 minutes. Flour a fork, and then press around the edges of the veg patties, to seal. Transfer onto a lined baking tray. Brush the dough with the glaze, and then pop it into a preheated oven, and bake for 20 minutes or until golden brown. This cheese was thought to be a form of cheddar with added cream. The curd was pressed and hung in a small net which caused grooves to form over the cheese resembling pineapples.

For the glaze– as an alternative to egg, milk or water and honey are suitable egg free glazes. Vegan and Gluten-free Air Fryer Puff Pastry Cheese and Pineapple Parcels For pineapple cubes, cut the pineapple in quarters lengthways (cut it in half and half those halves) To make these “chilli cheese”, I have used a little homemade Schezwan sauce but you can easily replace this with so many other options. The Origins of Pineapple Cheese The separate layers that are formed when baked or air fried give the puff pastry its unique flaky and airy finish.Here comes the hardest part of this recipe – allowing the mixture to cool down to room temperature. To speed this up, you can transfer the mixture into another bowl. I sometimes make this curry puff filling the day before, just to make things easier. Baking the vegan curry puff Follow pastry preparation instructions. Preheat oven to 200°C (180°C for fan assisted ovens) Gas M6. Cheese and pineapple is also popular on pizza although today is not the day we go into a debate about pineapple on pizza … we will leave that for some other time. When cutting the puff pastry, use a sharp clean knife and cut through the pastry rather than drag the knife through. I used a pizza slicer which actually worked well for me I am obsessed with using my air fryer for almost all of my puff pastry recipes. The air fryer allows the puff to cook equally from all sides and importantly, from the bottom as well.

They’ll look impressive loaded onto a large platter ready to be devoured during dinner parties or barbeques. Press down the sides to seal. You can either crimp or press down with your finger or a fork. How to make Pineapple Cheese Puffs in the oven Place in the centre of the oven and bake for 15-20 minutes. You may have to turn the baking tray half way through cooking to allow all puffs to bake evenly. Spoon the filling onto one side of the pastry, lightly wet the edges with some water and then fold over one corner to make a triangle turnover or parcel.Tear the cauliflower into medium-sized chunks, heat oil in the pan and add the chunks with a little sprinkle of salt. Cover the pan with a lid and cook on high heat for 15 minutes, or until the cauliflower is charred. Stirring often to prevent the cauliflower from burning. Remove from the pan, and give it a rough chop. Air fry at 180 C for 5-7 minutes. You may need to adjust timings based on how your first batch turns out.

Plant milk + maple syrup: To glaze the pastries, mix together your choice of plant milk with the maple syrup. Oat milk, coconut milk, almond milk, and pretty much all kinds of plant milk will work for this step. What I am trying to say is that cheese and pineapple is ultimately British and reminiscent of childhood parties. This recipe is perfect for entertaining whether it is a BBQ, garden party or sit down meal. I like to keep a bottle of fresh schezwan sauce in the fridge ready to add a zing to my recipes. If making or sourcing your own schezwan sauce is too much effort here are some perfectly reasonable alternatives.Vegetable filling: Allow your mixture to cool down completely before stuffing it inside the pastry. You may want to spread the schezwan chutney on the inside for this as a dollop will not spread throughout the toastie. Norton then began collecting milk to produce cheese shaped like pineapples using wooden-pineapple shaped moulds. The patented recipe became one of the most popular gifts at the time.