1. Preheat the air fryer to 200°C. Take the puff pastry out of the fridge just before shaping it.

2. Divide the pastry into 4 equal pieces.

3. Make several cuts along two opposite sides of each piece, leaving the centre intact. Stagger the cuts rather than placing them directly opposite one another.

4. Fold the edges inwards and press them together to form a small basket.

5. Divide the white cheese and kashkaval between the centres of the four baskets. Do not overfill.

6. Fold the remaining strips inwards and press the edges firmly to keep the filling inside.

7. Beat the egg, brush the pastries and sprinkle with nigella seeds (black cumin).

8. Arrange the pastries in the basket with a little space between them. Cook at 200°C for 18–20 minutes, until golden and crisp.

9. Tip: work quickly to keep the pastry cold so it holds its shape. You can shape the pastries ahead of time, refrigerate them and cook them in the preheated air fryer the next morning.