Air fryer sesame egg mayo vol-au-vents

Method

1. Heat the air fryer to 180°C. Carefully put 4 of the eggs inside, cook for 9 minutes, then lift out with tongs and chill in iced water. Crack the remaining egg into a mug and beat with a large pinch of salt.
2. Unroll the puff pastry sheet and cut out 24 circles using a 6cm fluted round cutter. Then, using a 4cm cutter, score smaller circles in the centre of each disc, ensuring you don’t cut all the way through the pastry. Brush with the beaten egg, then cook in the air fryer at 190ºC for 8 minutes, working in batches until they’re all cooked. These can be stored in an airtight container overnight if you’re preparing in advance.
3. Mix together the mayonnaise and tahini, then season with salt, pepper and a squeeze of lemon juice. Peel the eggs and finely chop, then add to the bowl and stir to combine.
4. Using a small, sharp knife, carefully cut out the inner circles scored into the pastry cases and remove. Fill each case with a generous teaspoon of the egg mayo mixture and sprinkle with the mixed sesame seeds to finish.