Duo of Pastry Puffs


  • 1 sheet of ready rolled puff pastry
  • 1 medium onion sliced
  • 1 tsp whole-grain mustard
  • 400 g pork sausages of choice
  • Honey mustard mayo
  • 80 ml mayonnaise
  • 1 tsp whole grain Mustard
  • ½ tsp honey
  • 300 g shredded cooked chicken
  • 120 g greek yogurt
  • 50 g mayonnaise or more yogurt
  • 30 g mango chutney
  • 1 tbsp curry powder
  • 1 tsp lemon Juice
  • 5 g chopped coriander
  • Pinch of Cayenne
  • 30 g sultanas
  • 1 sheet of ready rolled puff pastry
  • Beaten Egg, as needed
  • First, make the Honey Mustard Sausage Rolls. In a pan over a medium heat, add the sliced onion with a little oil and cook until soft and caramelized.
  • Once cooked, stir in the honey and mustard and allow to cool to room temperature.
  • Unroll the puff pastry, onto a floured surface. The pastry should be about 2 mm thick. Use a rolling pin to get it to the desired thickness.
  • Divide the pastry into rectangles long enough to fit three sausages laid end to end, with sufficient width to enclose the sausages in a pastry blanket.
  • Run a knife along the skins of the sausages and remove the casings.
  • Spread half the honey mustard onions down the middle of a pastry rectangle.
  • Place three sausages on top, laying them end to end.
  • Brush the edges of the pastry with beaten egg, then fold the pastry over the sausage and onion filling. Repeat with the remaining pastry and sausages.
  • Use a fork to crimp the pastry layers together. Brush the sausage rolls in egg wash, and sprinkle with poppy seeds, if desired.
  • Pop the sausage rolls into the freezer for 20 Minutes to firm up, which will make them easier to cut into portions.
  • Next make the Coronation Chicken Puffs. In a bowl combine the shredded chicken, Greek yogurt, mayonnaise, curry powder, chutney, cayenne, lemon juice, sultanas and coriander. Taste and add salt and pepper as desired.
  • Unroll the puff pastry, onto a floured surface. The pastry should be about 1 mm thick. Use a rolling pin to get it the desired thickness.
  • Using a 10 cm pastry cutter, cut the pastry into disks. Pastry scraps can be stacked on top of each other (to retain their puff on baking) and rerolled.
  • Place a teaspoon of the filling into a pastry circle.
  • Brush the edges with egg wash to help them stick and seal, then fold over the pastry into a half moon shape. Lightly crimp the edges with a fork to seal them.
  • Repeat until all the filling and pastry is used up. Brush the pastry with egg wash.
  • Once ready to cook, divide the sausage rolls into bite sized portions and place them into one drawer of the Vortex Dual Drawer Air Fryer, and put the coronation puffs in the other.
  • Select Bake on one drawer, set the temperature to 185°C and the time to 8 Minutes.
  • Select SyncCook to automatically mirror the cook settings in the other drawer. Press Start. There is no need to preheat. (note: you may need to work in batches).
  • While the pastries are cooking, prepare the honey mustard mayo by combining the mayo ingredients and mixing until smooth.
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