Product:
Vortex Plus Dual Drawer Air Fryer

Ingredients

Two Ingredient Dough

• 170 g 5% full fat yogurt
• 140 g self raising flour
• 1/4 tsp salt
• 1 clove garlic
• 30 g butter

Filling

• 2 tbsp pesto
• 2 low moisture burrata*
• ½ tsp Dried mixed herbs

Sauce

• 250 g tomatoes
• Salt and pepper

Instructions

1. Mix the flour, yogurt and salt together until it forms a soft and sticky dough, then leave to one side.
2. Melt the butter, then grate in the garlic and mix until well combined.
3. Cut the dough in half, then roll each piece into rounds just under 1cm thick.
4. Spread a tbsp of pesto onto the centre of each piece of dough and top the pesto with the mozzarella balls.
5. Bring the edges of the dough together to enclose the burrata in the dough, pinching well to form a tight seam. Flip the balls over so the seam is on the bottom. Brush each burrata bombs with half of the garlic butter, then sprinkle on top the dried herbs.
6. Place the burrata bombs in drawer 1 of the dual drawer and select Bake, setting the time to 17mins and the time to 170°C.
7. Wash your tomatoes and place them into drawer 2, and select Air Fry setting the time to 25minutes and the temperature to 190°C. No need to preheat.
8. Once cooked remove the bombs and tomatoes from the Vortex.
9. Place the cooked tomatoes, and the remaining garlic butter to a blender, and blend everything until smooth. Season to taste with salt and pepper.
10. Place the bombs on top of a generous spoon of sauce and serve immediately while gooey and hot.

Notes

*Pick a burrata that is low fat, or low moisture. The creamy buffalo and full fat variety can tend to be a little too creamy, and may cause your bombs overflow. If you cannot source fresh mozzarella, a handful of grated mozzarella per person is fine to substitute