Easy Air Fryer Chicken, Mushroom & Spinach Tortilla Pies Recipe
Crispy Air Fryer chicken, mushroom & spinach tortilla pies! A quick, easy, and delicious meal with a creamy filling.
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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 approx. 1 1/3 cup
- 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
Instructions
- Once bubbling, add the chopped onion and sauté for about 5 minutes until soft.
- Add the mushrooms and cook for a few minutes until starting to brown around the edges.
- Add the spinach and sauté until wilted, then season with salt and pepper.
- Add the sour cream and cook for a minute.
- Add the shredded chicken and stir to combine.
- Add the Grated Parmesan cheese and cook for 30 seconds or so. Taste and adjust seasoning. Remove from the heat and allow to cool a little.
- To make the pies, whisk an egg until loose. Brush about 1.5cm of egg wash on each tortilla around the edge.
- Divide the filling into 4 and spread onto the middle of each tortilla. Fold the tortilla over and press the edges to seal.
- Brush the tops of each pie with the egg wash.
- Preheat The Instant Vortex Versazone to 180C for 19 minutes. Once heated, place the pies into the basket. Bake for 12 minutes until golden brown.
- Open the Air Fryer, flip the pies, brush the other side and bake for a further 7 minutes until golden brown.
Notes
Storage Instructions
- 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.