Upgrade your cheese and pineapple toasties by making these chilli cheese and pineapple puffs in the air fryer instead. They’re the perfect vegetarian starter or canape that will be ready within minutes and easily made-ahead.
Great for entertaining, for on-the-go snacks and adding to lunch boxes. Just 4 ingredients, easy assembly, 5 minutes in the air-fryer and you’re good to go!
Sweet and tart pineapple cubes, salty cheddar cheese and the tiniest dollop of chilli sauce is encased in a beautifully flaky puff pastry. Only four ingredients but when put together, something truly magical happens.
Cheese and pineapple is ultimately British and reminiscent of childhood parties. This recipe is perfect for entertaining whether it is a BBQ, garden party or sit down meal.
To make these “chilli cheese”, I have used a little homemade Schezwan sauce but you can easily replace this with so many other options.
other Air Fryer Puff Pastry recipes
Air Fryer Punjabi Samosa Puffs
Tandoori Paneer Tarte au Soleil
Rose and Pistachio Puff Pastry Cream Horns/Cones
Eggless Mille Feuille with White Chocolate Saffron Yogurt Cream
Air fryer Grilled Pineapple
Vegan Curry Puffs
Ingredients
Puff Pastry – for these puffs you will need puff pastry. I like to use ready-made puff pastry for convenience but you can absolutely make your own at home.
I prefer ready-rolled sheets to blocks as it saves me from having to roll out the pastry. Here, I have used a single roll of puff pastry 320g that when laid out flat is approximately 35cm by 23cm.
Pineapple – you can use either fresh pineapple or tinned pineapple. Make sure if using tinned that the pineapple is well drained otherwise it will make the pastry soggy.
Cheese – I cut mature cheddar into small cubes but you can also grate the cheese for the same effect as the cheese will melt.
Schezwan Sauce – this is what gives the “chilli” to the cheese. Add a small spoon of this sauce to the top of the pineapple and cheese or spread it onto the pastry before topping with the cheese and pineapple.
For the glaze – as an alternative to egg, milk or water and honey are suitable egg free glazes.
How to make Pineapple and Chilli Cheese puffs in the air fryer
Follow these easy steps for perfectly flaky cheese puffs.
Prepare the filling by cutting pineapple into small cubes.
Now you want to prepare the pastry. Have it out of the fridge around 10-15 minutes before rolling it out flat.
Next, you want to cut the pastry into equal squares – I like to use a ruler for this. Here, I have cut the squares into 3×3 inches but you can make yours bigger if you prefer. 3×3 makes small bite-sized puffs.
I have used a pizza wheel but you can also use a sharp knife.
The next job is adding the filling. It is tempting to overstuff but please don’t as you’ll regret it later. Keep some space around the edges to allow the pastry to be folded.
Make sure your pineapple is fairly dry or else it will make the pastry soggy.
Now you want to make your parcels. Bring each corner of the square together to meet in the middle. Pinch the pastry together so that it sticks.
Brush some milk over the parcels as an egg-free glaze (not shown as a separate step here)
Place them gently in the air-fryer basket. You can use foil or parchment paper for the air fryer. You can also poke some holes into the foil or parchment to prevent it from flying around in the air fryer during cooking.
Keep a gap between the parcels to allow space to rise.
Air fry at 180 C for 5-7 minutes. You may need to adjust timings based on how your first batch turns out.
Remember to remove your basket from the air fryer once the pastry is cooked or else it will continue to brown.
Allow the pastry to cool slightly before taking off the parchment as some of the pastry make stick at the bottom.
How to make Pineapple Cheese Puffs in the oven
Pre-heat the oven to 200C.
Follow the same steps as above.
Place the assembled puffs onto a baking tray lined with parchment paper.
Keep a gap of 3cm minimum between each puff as they will rise.
Place in the centre of the oven and bake for 15-20 minutes. You may have to turn the baking tray half way through cooking to allow all puffs to bake evenly.
Once the puffs are golden-brown, remove from the oven otherwise they will continue to cook in the residual heat.
Serving Suggestion
These cute bite-sized puffs are delicious served warm but also taste fabulous cold/room temperature.
They’ll look impressive loaded onto a large platter ready to be devoured during dinner parties or barbeques.
A cooling soft drink like this cardamom mojito is perfect to get the party started.
If you’d like to serve them with a sauce on the side, then this green coriander and mint chutney is great.
Other Pineapple recipes to try:
- ALMOND, COCONUT AND PINEAPPLE HALWA
- INSTANT POT VEGAN COCONUT, PINEAPPLE THAI FRIED RICE + STOVE TOP METHOD
- PINEAPPLE CHUTNEY IN MICROWAVE
- Mango and Pineapple Salsa with a secret ingredient
- Pineapple Juice Recipe
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air Fryer Puff Pastry Chilli Cheese and Pineapple Parcels
Equipment
- 1 Chopping board
- 1 pizza cutter/sharp knife
- 1 Air fryer
- 1 air fryer parchment paper
Ingredients
- 320 gram puff pastry 1 ready rolled sheet (approx. 13" x 9") or 35cm x 23cm
- 100 gram cheddar cheese grated (mature or mild)
- 150 gram pineapple finely chopped
- 4-5 tablespoon chilli sauce schezwan sauce
Instructions
- First preheat the instant pot vortex to 180C for 5 minutes.
- Meanwhile prepare the puffs.
- Lay the ready rolled puff pastry on a smooth surface or a chopping board. 320 gram puff pastry
- Cut equal squares using a pizza wheel or sharp knife. I made 12 pieces.
- Put 1 teaspoon of cheese, pineapple pieces and a tiny dollop of sauce on each square. 100 gram cheddar cheese, 150 gram pineapple, 4-5 tablespoon chilli sauce
- Bring all four corners together.
- Brush it with milk or maple syrup.
- Once air fryer is pre heated carefully lay the parchment paper into the air fryer basket and add the puffs.
- Do not over crowd the basket by adding many puffs at the same time.
- Air fry 5-7 minutes or until nice and golden. Try 5 minutes for the first batch to how your parcels have cooked.
- Remove the air fryer basket from the air fryer immediately and take out the parcels carefully.
Notes
Top Tips for working with puff pastry in the air fryer
- Only take out the pastry between 10-15 minutes prior to using – this will also depend on how hot your kitchen is at the time. In reality, you may want to adjust this time
- You will know that the pastry is ready to work with as you unroll it. If you see a crack beginning to appear as you unroll, it is still too chilled – give it another few minutes
- Flour the worktop before placing the pastry on it – it will prevent the pastry from sticking as it warms
- If cracks form in your pastry, either roll over the crack gently or pinch back together using your fingers
- When cutting the puff pastry, use a sharp clean knife and cut through the pastry rather than drag the knife through. I used a pizza slicer which actually worked well for me
- If your pastry has come to room temperature, you can place it in the fridge for 20 minutes to chill it. This ensures a flakier puff when cooking as the layers remain separate.
- Add a glaze prior to baking – I use eggless alternatives only such as milk or a mix of water and honey.
- The pastry is well cooked when it is golden-brown all over. You may need to check the pastry periodically as it burns quickly but try to resist opening the oven/air fryer too many times as it can cause the pastry to collapse
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Puff Pastry Chilli Cheese and Pineapple Parcels
Equipment
- 1 Chopping board
- 1 pizza cutter/sharp knife
- 1 Air fryer
- 1 air fryer parchment paper
Ingredients
- 320 gram puff pastry 1 ready rolled sheet (approx. 13" x 9") or 35cm x 23cm
- 100 gram cheddar cheese grated (mature or mild)
- 150 gram pineapple finely chopped
- 4-5 tablespoon chilli sauce schezwan sauce
Instructions
- First preheat the instant pot vortex to 180C for 5 minutes.
- Meanwhile prepare the puffs.
- Lay the ready rolled puff pastry on a smooth surface or a chopping board. 320 gram puff pastry
- Cut equal squares using a pizza wheel or sharp knife. I made 12 pieces.
- Put 1 teaspoon of cheese, pineapple pieces and a tiny dollop of sauce on each square. 100 gram cheddar cheese, 150 gram pineapple, 4-5 tablespoon chilli sauce
- Bring all four corners together.
- Brush it with milk or maple syrup.
- Once air fryer is pre heated carefully lay the parchment paper into the air fryer basket and add the puffs.
- Do not over crowd the basket by adding many puffs at the same time.
- Air fry 5-7 minutes or until nice and golden. Try 5 minutes for the first batch to how your parcels have cooked.
- Remove the air fryer basket from the air fryer immediately and take out the parcels carefully.
Notes
Top Tips for working with puff pastry in the air fryer
- Only take out the pastry between 10-15 minutes prior to using - this will also depend on how hot your kitchen is at the time. In reality, you may want to adjust this time
- You will know that the pastry is ready to work with as you unroll it. If you see a crack beginning to appear as you unroll, it is still too chilled - give it another few minutes
- Flour the worktop before placing the pastry on it - it will prevent the pastry from sticking as it warms
- If cracks form in your pastry, either roll over the crack gently or pinch back together using your fingers
- When cutting the puff pastry, use a sharp clean knife and cut through the pastry rather than drag the knife through. I used a pizza slicer which actually worked well for me
- If your pastry has come to room temperature, you can place it in the fridge for 20 minutes to chill it. This ensures a flakier puff when cooking as the layers remain separate.
- Add a glaze prior to baking - I use eggless alternatives only such as milk or a mix of water and honey.
- The pastry is well cooked when it is golden-brown all over. You may need to check the pastry periodically as it burns quickly but try to resist opening the oven/air fryer too many times as it can cause the pastry to collapse
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bottle the sweet taste of summer with the most amazing strawberry and rhubarb jam that is made in the instant pot pressure cooker with only 4 ingredients. It is made without pectin, without corn starch and takes under an hour and 3 steps to make.
Learn how to make easy homemade jam in your pressure cooker that is perfectly set.
Strawberry Rhubarb Jam in Instant Pot
Strawberry and rhubarb are a match made in heaven and complement each other so well as one is tart and the other is delicate and sweet.
In this instant pot jam recipe, fresh strawberries and rhubarb are cooked with sugar and lemon juice only – no pectin is needed as the lemon juice helps set the jam.
I’m guilty of buying way too much fruit especially when I go to a pick-your-own-farm. Rows and rows of fresh plump strawberries – I mean it’s just too tempting! The only caveat to this is that the fruit spoils easily, leaving you in a mad rush to get it all eaten!
This jam is a great way to use up extra fruit as it preserves it. It is also a great way to use strawberries that are bought out of season and thus tend to be less sweet. Have you tried this Christmas Jam yet?
Instant Pot jam or pressure cooker jam
To qualify as jam, the total sugar content needs to be higher than 60% (sugar plus the natural sugar found in the fruit). Traditionally, jam is made in copper pots as copper is highly conductive allowing the maker to control the temperature.
The beauty of the instant pot is that less stirring is required and you can reduce the time it takes to make.
Instant Pot Jam without pectin
You do not need added pectin in this recipe because the lemon juice acts in the same way. Often using shop bought pectin makes it difficult to get the jam to set exactly right.
Instant Pot Jam with frozen fruit
Frozen fruit is convenient and works well in making jam because you can make it any time of the year. You can easily buy fruit chunks in the frozen aisle of most supermarkets and are a handy way to cook with fruit that is out of season.
You will not need added pectin apart from that naturally in the frozen fruit and lemon juice. Simply follow the first step and allow the fruit to defrost with the sugar so that it macerates.
Why you should make this recipe
great gift idea
a great way to use up leftover fruit
no pectin
without corn starch – no need to make a corn starch slurry to thicken the jam
no need for specialist jam sugar
easy to customise – use whichever fruit you like or have to hand – all you need to do is adjust the amount of sugar as some fruit is sweeter than others
easily control the sweetness of the jam
better than shop bought
no preservatives
only 4 easy ingredients
easy to adjust the servings
vegan/naturally plant based
Ingredients for Strawberry and Rhubarb Jam
You will be amazed at how easily you can make homemade jam that does not require any special ingredients.
Strawberries – I have used Sweet British Strawberries at the peak of their season but you can use any strawberries both fresh or frozen.
Rhubarb – rhubarb can be tart and sour but red varieties are sweeter.
Sugar – I have used white granulated sugar
Lemon juice – preserves and helps set jam as it adds pectin as strawberries and rhubarb are a low pectin fruit. Do not worry, you cannot taste the lemon juice!
alternatives to lemon juice:
apple juice works well as apples are high in pectin
you can also use orange juice but this imparts its own flavour into the jam so is not as suitable
Optional:
Vanilla extract – add a few drops of vanilla extract or vanilla essence. I have added vanilla extract in this recipe for a subtle flavour but you can leave it out
You can absolutely make Strawberry Instant Pot Jam only if you wish or do not have rhubarb to hand – just three easy ingredients!
You may also add a few fresh Basil or Thyme leaves too (add them whilst the jam mixture is on sauté mode)
Instant Pot Sugar Free Jam
It is possible to make jam with no added sugar.
I should note when I say “sugar free” I mean no added sugar as the fruit will contain natural sugars but we are simply not adding extra sugar into the recipe.
Macerating the jam is really key here as it allows the natural sugars in the fruit to form a syrup.
Sugar free jam will not keep as long as the absence of sugar prevents preservation.
I use 100% natural sweetener erythritol and stevia. Other sugar free sweets include:
- No added sugar badam katli
- Sugar-free Shrikhand
- No added sugar slow roasted Mawa Peda
- How to make Boondi Sugar Free
How to make Rhubarb and Strawberry Jam in the Instant Pot
The first step is to macerate the fruit. Leave all ingredients in Instant Pot for 30 mins (cover with the lid at this point)
The longer you leave this stage the better as the sugar draws out a lot more juice and saves you having to stir loads later
Then put the vent on seal and pressure cook for 1 min on high pressure. Allow natural pressure release
Open the lid and select Sauté on Normal heat for 5 minutes. Crush the fruit slightly as you cook the jam.
Test the setting of the jam by putting on back of spoon
Tips :
It is important to macerate the fruit first as putting in dry sugar in the inner pot can lead to burning
Make sure the ring you are using for this recipe is free from any strong smell.
How to Test for Jam Setting Point
Wrinkle test . Place a plate in the freezer for 10 minutes. Once the jam is boiling, drop a small amount onto the cold plate. Allow it to cool and then push a finger through the jam. If it wrinkles, the jam is ready.
If it does not wrinkle, continue to saute for a bit longer.
Whilst you are waiting for the jam to cool, remember to turn off the heat as it will keep cooking
Spoon test . Once jam coats the back of a spoon (check in the video) turn off the Saute mode and remove the inner pot from the Instant Pot.
How to fix runny jam?
If after 48 hours your jam is still runny, add it back to the pot and heat for a few minutes. Run the jam set point test again.
How to serve Strawberry and Rhubarb Jam
Lets start with the obvious … on toast!
Biscuits/Scones or maybe my Easy Eggless Lavender Scones ! But the real question is…jam or cream first? Have your say in the comment below 🙂
Swirled in rice pudding – reminds me of my school dinners puddings!
In porridge/oatmeal
With plain yogurt
In peanut butter and jelly/jam sandwiches
Make Indian style chutney using Jam to accompany Indian snacks such Dabeli , Pakora or Samosa.
Macerating fruit is to soak it in sugar and/or lemon juice to soften it and release its juice. Fruit can also be macerated in balsamic vinegar or liquer.
Macerating fruit draws out the juices from the fruit which together with sugar makes a sugar syrup
Anywhere from 30 minutes to a few hours. The longer you do it, the better the results.
Jam sugar has added pectin and citric acid. When making jam using low-pectin fruit such as strawberries, often jam sugar is used.
Lemon juice contains pectin and so aids in the setting of jam, particular for fruit that is naturally low in pectin.
Yes, you can. As long as you do not fill the Instant Pot above MAX line. The cooking time will remain the same which is 1 minute on High. The SAUTE time may increase.
Yes, you can reduce the sugar in this recipe if you wish.
You can make strawberry jam any time of the year but the best fresh Strawberries in the UK are during late spring and summer.
Other Strawberry recipes
Eggless Strawberry Pastel de Tres Leches
Rose and Strawberry Fool
Black Pepper and Strawberry Kulfi
Strawberry, Goats’ Cheese Crostini
Fresas Con Crema (Mexican Strawberries and Cream)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Instant Pot Jam Strawberry Rhubarb
Equipment
- 1 Instant pot
- 1 Chopping board
- 1 Knife
- 1 Potato masher/hand blender
- 1 Spatula
- 2 Small jars
Ingredients
- 250 grams strawberries
- 125 grams rhubarb
- 375 grams sugar
- 1 tablespoon lemon juice fresh
- ½ teaspoon vanilla extract optional
Instructions
- Wash strawberries and rhubarb under clear running water.
- Remove/cut stems of berries, cut in quarters. 250 grams strawberries
- Cut rhubarb in to small chunks. 125 grams rhubarb
- Put cut strawberries and rhubarb into the Instant Pot inner pot.
- Add sugar and lemon juice. 375 grams sugar, 1 tablespoon lemon juice
- Cover the pot with a lid and leave it for 30 minutes to macerate.
- Put the Instant Pot lid on, make sure valve is on SEALING position.
- Set to pressure HIGH for 1 minute.
- Allow to naturally release the steam/pressure (10-15 minutes)
- Using a masher, crush the fruit.
- Set the Instant Pot to saute.
- Allow the mixture to come to boil, keep stirring in between.
- After 3-4 minutes the jam will start to thicken.
- Turn off the Instant Pot, do the saucer or spoon test.
- Add vanilla if you are using it 1/2 teaspoon vanilla extract
- Transfer the jam into jars whilst the jam is hot.
- Leave it to completely cool before closing the lid.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
