Name: Sausage and Mushroom Jalousie
Prep time: 26 min
Cook time: 30 min
Total time: 56 min
Yield: 4
Ingredients: 250g lamb sausages; 150g button mushrooms, quartered; ½ small onion, cut into thin wedges; ¼ cup roasted capsicum strips; 2 tblsps garlic infused olive oil; 60g Greek feta, crumbled; 2 tblsps finely grated parmesan; 1 tblsp fresh thyme leaves; 40g baby spinach leaves; 2 sheets puff pastry, just thawed; 1 egg, lightly beaten; Fruit chutney, to serve

TIP: We used Cobram Estate Garlic Infused Extra Virgin Olive Oil in this recipe for an added flavour. Lightly dust bench top with flour before rolling pastry to stop it sticking.

Ingredients

250g lamb sausages

150g button mushrooms, quartered

½ small onion, cut into thin wedges

¼ cup roasted capsicum strips

2 tblsps garlic infused olive oil

60g Greek feta, crumbled

2 tblsps finely grated parmesan

1 tblsp fresh thyme leaves

40g baby spinach leaves

2 sheets puff pastry, just thawed

1 egg, lightly beaten

Fruit chutney, to serve

Method

Step 1

Remove sausages from their casing and tear into small pieces. Place in a large bowl with mushrooms, onion, capsicum and oil. Season with salt and pepper. Stir to combine.

Step 2

Pull out pan and basket from a 7-litre air fryer. Place sausage mixture in base of basket. Slide pan and basket back into air fryer. Set temperature to 180C. Set timer and cook for 10 minutes until cooked.

Step 3

Transfer sausage mixture to a heatproof bowl. Cool for 10 minutes. Stir in cheeses, spinach and thyme. Clean air fryer pan and basket.

Step 4

Cut pastry sheets in half. Place two pastry halves on sheets of baking paper slightly larger to fit into air fryer. Divide sausage mixture over the two pastry halves, leaving a 1cm border. Lightly brush edge with egg. Roll remaining pastry halves slightly larger to fit over filling. Cut 12 x 9cm long slits, crossways over each one. Place over filling. Press edges to seal. Brush with egg.

Step 5

Spray basket with oil. Carefully place one jalousie in basket. Set temperature to 190C. Set timer and cook for 12 minutes. Carefully turn over. Cook for a further 5 minutes until golden. Repeat with remaining jalousie.

Step 6

Serve with chutney.

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Ingredients

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