Cheese Corn Pocket

Mix together the corn, cheeses, onion, capsicum, coriander, chili flakes, oregano, pepper, and salt. Trim the crusts from the bread slices.

Lightly flatten each slice with a rolling pin. Place 2–3 tablespoons of filling in the center.

Fold into a triangle or rectangle and press the edges firmly using a fork. Seal with a little milk or water if needed.

Lightly brush or spray both sides with oil. Preheat the air fryer to 180°C for 3 minutes.

Air fry the pockets at 180°C for 8–10 minutes, flipping halfway, until golden brown and crispy. Serve hot with mint chutney, ketchup, or a spicy mayo dip.