Recipes
Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Pieces
Serves 4
70 mins
2397 kJ
(Per serving)
Made with Quorn Pieces
Low in Fat
Good Source of protein
Good source of fibre
Cook mode (Keep screen awake)
Ingredients
- 150g Quorn Pieces
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 1 tsp garlic granules
- 1 tbsp balsamic vinegar
- 2 tsp olive oil
- 2 large baking potatoes
- 2 tbsp BBQ sauce
- 2 tbsp reduced fat sour cream
- Handful of fresh chives
- 50g watercress
- ½ cucumber
- 2 spring onions
- 2 sticks celery
Method
- Preheat your air fryer to 200 degrees C.
- Pierce your potatoes with a knife all over then coat with 1 tsp olive oil, season with salt and pepper then place in your air fryer for 30-45 minutes until golden brown and cooked through.
- Coat the Quorn Pieces in the paprika, oregano, cayenne pepper, garlic granules, balsamic vinegar and remaining olive oil, season with salt and pepper to taste, then put in an oven proof dish and cook in the air fryer for 8-10 minutes, stirring halfway, making sure it is piping hot throughout. Once cooked, coat in the BBQ sauce, making sure it is evenly coated.
- For the green salad – cut the cucumber in half lengthways and scrape out the seeds with a spoon. Cut into half moons then slice the spring onions and celery and mix with the cucumber, celery and watercress.
- Finely chop the chives.
- Serve the jackets loaded with the BBQ Quorn pieces, a dollop of sour cream sprinkled with finely cut chives and the fresh green salad on the side.
Chefs tip
30 minutes cooking time may need to increase based on the size of your air fryer, so increase as needed. You can also part cook your potato in the microwave and finish off in the Air Fryer to crisp if you prefer.
United Kingdom
Australia
Danmark
Ireland
New Zealand
Norge
Schweiz
Singapore
Suisse
Suomi
Sverige
United States