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Easy Air Fryer Chicken, Mushroom & Spinach Tortilla Pies

Easy Air Fryer Chicken, Mushroom & Spinach Tortilla Pies

These hand pies are crisp and golden with a creamy sour cream, shredded chicken, sautéed mushrooms, wilted spinach and a touch of Parmesan. They come together quickly and are ready in about 38 minutes, making them a handy freezer-friendly lunch or weeknight dinner option.
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Prep Time:10 minutes
Cook Time:28 minutes
Total Time:38 minutes

Equipment

  • Air Fryer

Ingredients

  • 30 grams butter
  • 3/4 cup onion finely diced
  • 200 grams Portobello mushrooms or button mushrooms sliced
  • 80 grams baby spinach roughly chopped
  • 180 grams cooked chicken shredded, approx. 1 1/3 cup
  • 250 ml sour cream
  • 20-30 grams Parmesan cheese finely grated
  • 4 20cm white or wholewheat flour tortillas
  • 1 large free-range egg for brushing

Instructions

  1. Add the finely diced onion to the bubbling butter and sauté for about 5 minutes, until soft.
  2. Add the sliced mushrooms and cook for a few minutes until they start to brown around the edges.
  3. Add the baby spinach and sauté until wilted, then season with salt and pepper.
  4. Stir in the sour cream and cook for 1 minute.
  5. Add the shredded cooked chicken and stir to combine.
  6. Stir in the grated Parmesan and cook for about 30 seconds. Taste and adjust seasoning, then remove from the heat and let the filling cool slightly.
  7. Whisk the egg until loose and brush about 1.5cm of egg wash around the edge of each tortilla.
  8. Divide the filling into 4 portions and spread each onto the centre of a tortilla. Fold each tortilla over and press the edges to seal.
  9. Brush the tops of each sealed pie with egg wash.
  10. Preheat the air fryer (Instant Vortex Versazone) to 180C for 19 minutes. Once heated, place the pies in the basket and air-fry for 12 minutes, until golden brown.
  11. Open the air fryer, flip the pies, brush the other side with egg wash, and air-fry for a further 7 minutes until golden brown.

Notes

Fridge:Store leftovers in an airtight container for up to 5 days.
Freezer:Wrap each pie individually and freeze for up to 3 months. Reheat in the Air Fryer at 180°C for about 8 minutes.
Reheating:Warm in the Air Fryer at 160°C for a few minutes until heated through.