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AirFry recipes
Vegan pasteis de nata
Total time required: 60 minutes
Serves 12
For the pasteis
500 ml oat milk
40 g potato starch
40 g caster sugar
1 vanilla pod
Approx. 275 g puff pastry
¼ tsp cinnamon, ground
To serve
¼ tsp cinnamon, ground
Accessories
Muffin tin for 12 muffins
Whisk
Pan
Rolling pin
Baking and roasting rack
126
Method
Mix 4 tbsp of oat milk with the potato
starch and set aside. Bring the rest of
the oat milk to the boil with the sugar,
vanilla seeds and vanilla pod. Stir the
oat milk that was mixed with the potato
starch into the boiling oat milk. Bring
the thickened mixture to the boil for ap-
prox. 1 minute while stirring, then pour
into a bowl, cover and leave to cool.
Roll the puff pastry into a tight roll, cut
into 12 pieces and chill. Take out one
pastry piece at a time and roll out into a
circle with a diameter of approx. 10 cm.
Place the circle into a recess of the
muffin tin and press in firmly so there
are no bubbles in the base and the
dough does not protrude out of the re-
cess. Repeat the process with the re-
maining 11 pastry pieces.
Fill the recesses max. ¾ with the cus-
tard mixture. Place the muffin tin in the
oven on the baking and roasting rack
and bake the pasteis immediately using
the indicated settings. To achieve the
typical flavour, the pasteis de nata
should have a few very dark spots on
top. Dust with cinnamon before serving.
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