These crispy chicken, mushroom and spinach tortilla pies are golden on the outside, creamy in the middle, and come together without much effort, thanks to the Air Fryer. This recipe is also easy to play around with. You can swap in beef, add a handful of crispy bacon, or spice things up with smoked paprika or chilli flakes. Want to go veggie? Skip the meat and throw in more mushrooms or some black beans. They’re easy to batch cook and freeze, and they reheat well. Recipe compliments of Instant Pot.
Ingredients
- 30 grams butter
- ¾ cup finely diced onion
- 200 grams Portobello mushrooms or button mushrooms, sliced
- 80 grams baby spinach roughly chopped
- 180 grams of cooked chicken shredded
- 250 ml sour cream
- 20-30 grams Parmesan cheese finely grated
- 4 x 20cm white or wholewheat flour tortillas
- 1 large free-range egg for brushing
Method
- Heat a non-stick pan over medium heat and melt the butter. Add the onion and sauté for about 5 minutes until soft.
- Stir in the mushrooms and cook until slightly browned.
- Add the spinach and cook until wilted. Season with salt and pepper.
- Mix in the sour cream and let it cook for a minute. Stir in the shredded chicken and grated Parmesan. Cook for 30 seconds, then remove from heat.
- Whisk the egg in a small bowl.
- Brush about 1.5cm of egg wash around the edges of each tortilla.
- Divide the filling into four portions and place in the centre of each tortilla.
- Fold the tortillas over and press the edges to seal.
- Brush the tops with egg wash.
- Preheat the Air Fryer to 180°C for 19 minutes.
- Place the pies in the basket and cook for 12 minutes until golden.
- Flip the pies, brush the other side with egg wash, and cook for another 7 minutes.
- Remove and let them cool slightly before serving.
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