Stuffed Burrata Bombs


  • 140 g self raising flour
  • 170 g whole milk yogurt
  • ¼ tsp salt
  • 30 g butter melted
  • 1 clove garlic peeled
  • ½ tsp mixed dried herbs
  • Salt & pepper as needed
  • 2 tbsp pesto
  • 2 burrata cheese
  • 250 g tomato
  • Mix the flour, yogurt and salt together until it forms a soft and sticky dough. Set aside.
  • Melt the butter, then grate in the garlic and mix until well combined.
  • Cut the dough in half, then roll each piece into rounds just under 1 cm / 0.4 inch thick.
  • Spread a tbsp of pesto onto the centre of each piece of dough and top the pesto with the mozzarella balls.
  • Bring the edges of the dough together to enclose the mozzarella in dough, pinching well to form a tight seam.
  • Flip the balls over so the seam is on the bottom.
  • Brush each burrata bomb with half of the garlic butter, then sprinkle on top the dried herbs.
  • Place the burrata bombs in drawer 1 of the dual drawer and select Bake, setting the time to 17 Minutes and the temperature to 170°C / 340°F.
  • Wash your tomatoes and place them into drawer 2, and select Air Fry setting the time to 25 Minutesand the temperature to 190°C / 375°F.
  • Once cooked remove the bombs and tomatoes from the air fryer.
  • Place the cooked tomatoes, and the remaining garlic butter to a blender, and blend everything until smooth. Season to taste with salt and pepper.
  • Place the bombs on top of a generous spoon of sauce and serve immediately while gooey and hot.
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