InstaFry

Marinara Sauce and Veggie Puffs

Serves: 8 • Time: 57 min

Method:

  1. Sauté your onion in your Midea InstaFry pot for 5 minutes or until soft.
  2. Stir in garlic and sauté for 1 minute.
  3. Add diced tomatoes to the pot.
  4. Let the mixture cook for 1 minute.
  5. Add your basil leaves and stir them into the mixture.
  6. Now add the Italian spice, oregano, and paprika.
  7. Put on the pressure cooking lid and use the DIY setting to set the timer for 10 mins.
  8. Let the pot depressurize naturally for another 15 mins.
  9. Take the sauce from the pot and pour it into your Midea Blender Xtreme.
  10. Blend until the sauce is pureed.
  11. Pour into a bowl and set aside to cool.

Veggie Puffs

Serves: 8 • Time: 57 min

Method:

Puff fillings

  1. Add water and salt to the Midea InstaFry pot.
  2. Add butternut and baby spinach.
  3. Put on the pressure cooking lid.
  4. Pressure cook for 4 mins.
  5. Quick release the pressure from your pot using the pressure release valve.
  6. Take off the pressure lid and move the pressure cooked veggies to a bowl.
  7. Add feta and parmesan cheese.
  8. Next pour the bowls content into your blender and give it a quick blend.
  9. Move the content back to your bowl and set aside.

Puffs

  1. Take some puff pastry and roll it to about 1-2 mm thick.
  2. Cut the pastry into your desired shape.
  3. Put filling onto the center of your pastry shape.
  4. Use a fork to indent the sides and gently rub egg wash on the pastry using a basting brush.
  5. Close your pastry and indent the sides again.
  6. Dip the puff in the egg wash and then cover it with bread crumbs.
  7. Brush the inside of your pot with olive oil using your basting brush and then put in the puffs. Put on the air fryer lid and use the air fry setting, set it to 10 mins.
  8. Once done remove the puffs.
  9. Serve with Marinara sauce and enjoy.
Marinara Sauce and Veggie Puffs
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