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Stuffed Burrata Bombs Recipe

Stuffed Burrata Bombs

Prep Time 15 mins
Cook Time 25 mins
Course Starter
Cuisine Italian
Servings 2


  • Vortex Plus Dual Drawer Air Fryer


Two Ingredient Dough

  • 170 g 5% full fat yogurt
  • 140 g self raising flour
  • 1/4 tsp salt
  • 1 clove garlic
  • 30 g butter melted


  • 2 tbsp pesto
  • 2 low moisture burrata* See note
  • ½ tsp Dried mixed herbs


  • 250 g tomatoes
  • Salt and pepper as needed


  • Mix the flour, yogurt and salt together until it forms a soft and sticky dough, then leave to one side.
  • Melt the butter, then grate in the garlic and mix until well combined.
  • Cut the dough in half, then roll each piece into rounds just under 1cm thick.
  • Spread a tbsp of pesto onto the centre of each piece of dough and top the pesto with the mozzarella balls.
  • Bring the edges of the dough together to enclose the burrata in the dough, pinching well to form a tight seam. Flip the balls over so the seam is on the bottom. Brush each burrata bombs with half of the garlic butter, then sprinkle on top the dried herbs.
  • Place the burrata bombs in drawer 1 of the dual drawer and select Bake, setting the time to 17mins and the time to 170°C.
  • Wash your tomatoes and place them into drawer 2, and select Air Fry setting the time to 25minutes and the temperature to 190°C. No need to preheat.
  • Once cooked remove the bombs and tomatoes from the Vortex.
  • Place the cooked tomatoes, and the remaining garlic butter to a blender, and blend everything until smooth. Season to taste with salt and pepper.
  • Place the bombs on top of a generous spoon of sauce and serve immediately while gooey and hot.


*Pick a burrata that is low fat, or low moisture. The creamy buffalo and full fat variety can tend to be a little too creamy, and may cause your bombs overflow. If you cannot source fresh mozzarella, a handful of grated mozzarella per person is fine to substitute
Keyword Air Fryer, vegetarian