Let Me Tell You About These Kale and Feta Hand Pies
Picture this: I’m standing in my tiny kitchen, it’s raining outside (because of course it is), and I’m craving something warm, savoury, and just a bit green so I can pretend it’s a healthy choice. Enter: Air Fryer Kale and Feta Hand Pies. My first try was a mess—dough everywhere, cheese on the dog (don’t ask)—but now they’re a regular in my dinner rotation. There’s just something about the crispy, golden pockets filled with salty feta and leafy kale that feels like a small win, especially on a Tuesday. And hey, if my neighbour comes round, there’s always one left (unless I’ve already eaten it… oops).
Why You’ll Love These (Or At Least, Why I Do)
I make these when I need a quick lunch or a snack that feels a bit more special than toast. My family goes wild for them—mainly because anything in pastry seems to disappear faster than I can say “who wants seconds?” Sometimes the kids complain about the kale, but I’ve found that if you chop it super fine, they barely notice (parenting hack, you’re welcome). And honestly, the air fryer makes me feel like I’ve got my life together, even when I definitely don’t. I used to get frustrated with soggy bottoms in the oven, but the air fryer? Game changer. Plus, no greasy oven trays to wash—hallelujah!
What You’ll Need (But Feel Free to Freestyle)
- 1 sheet ready-rolled puff pastry (I’ve used shortcrust in a pinch—worked fine)
- 2 big handfuls chopped kale (spinach does the trick if you’re feeling lazy)
- 100g feta cheese (honestly, any salty crumbly cheese is fair game)
- 1 small onion, finally chopped (or that half a shallot lurking in the fridge)
- 1 garlic clove, minced (or skip it, I won’t judge)
- 1 egg, beaten (for sealing and brushing on top—sometimes I use milk if I’m out)
- Salt and pepper, to taste (I usually go heavy on the pepper, especially if I’m in a mood)
- Optional: pinch of dried oregano or chilli flakes for a bit of a kick
My gran swore by using the fancy Greek feta, but I’ve honestly grabbed the supermarket brand on more than one occasion and no one’s noticed.
How I Actually Make These (With the Occasional Shortcut)
- Prepping the Filling: Heat a glug of oil in a pan, soften the onion, then toss in kale and garlic. Cook it till the kale’s wilted (I usually sneak a taste here—just to check, obviously). Stir through the feta, season it till you’re happy. Let it cool a bit—it makes life easier.
- Pastry Business: Unroll your pastry and cut it into squares or rectangles, whatever shape you fancy (circles look cute but waste pastry, just saying). Spoon your kale-feta mix on one half of each piece. Don’t overfill, or you’ll be sorry later. Fold over, press the edges with a fork (or fingers, if you’re me and can’t find a fork), and brush the tops with beaten egg.
- Into the Air Fryer: Line the basket with parchment (I’ve forgotten before, it’s not the end of the world, just extra washing up). Pop the pies in—leave a bit of space. Cook at 180°C/360°F for about 10-12 minutes. Check at 8 minutes if your fryer runs hot. The tops should be golden and puffed (if they’re not, give ‘em another minute or two).
- Cooling (sort of): Let them cool for a couple of minutes before you tuck in. Or don’t—I’ve burned my tongue more than once, so maybe do as I say, not as I do.
Bits I Wish I’d Known (Notes from My Kitchen)
- If the filling seems too wet, dab it with a bit of kitchen roll. Soggy pastry is not your friend.
- Sometimes the air fryer cooks the ones at the edges faster; I rotate them halfway—unless I forget (which I do, a lot).
- Pastry sticks? Sprinkle a little flour on your board, or just scrape it up with a spatula. No stress.
Hand Pie Experiments: Tried and Tested (Mostly)
- I tried adding sun-dried tomatoes once—delicious, but a bit overpowering. Maybe just a sprinkle next time.
- Swapped feta for goat cheese? Not my favourite—too tangy, oddly enough.
- Used spinach straight from the freezer. Yep, works, but squeeze it out or you’ll end up with a soggy bottom (I’ve learned my lesson… sort of).
Do You Really Need the Air Fryer?
Look, I love my air fryer (it’s this model, if you’re curious: this list helped me pick). But if you don’t have one, just bake at 200°C/400°F in the oven for 15-18 minutes. Won’t be quite as crispy, but it’s still mighty good. Or try a toaster oven, which I only recently discovered can fit four hand pies—who knew?
How Long Do They Last? (Not Long, Honestly)
Store any leftovers in an airtight container in the fridge. They should last up to 3 days, but in my house, they’re gone in one. If you do have some left, pop them back in the air fryer for 2-3 mins to crisp up. Actually, I think they taste better the next day (but don’t quote me on that).
Serving Up—My Favourite Way
I love these with a blob of Greek yogurt on the side—sometimes I throw in a spoon of harissa for a bit of a kick. My partner dunks them in tomato soup (I think it’s weird, but hey, each to their own). On a sunny day, I’ll stick them in a lunchbox with some carrot sticks (don’t laugh) and a bit of fruit, and call it a picnic.
Things I Learned the Hard Way (Pro Tips, Kinda)
- Don’t rush the cooling—piping hot cheese will find your tongue every time.
- Don’t overstuff. I know, it’s tempting, but if you do, they leak everywhere and cleaning the air fryer is a nightmare. Guess how I know?
- Actually, I find it works better if you really press the edges down, even if it looks a bit wonky. No shame in a rustic pie.
Hand Pie FAQs (Because I Get These Questions, A Lot)
- Do I have to use kale? Nope! Spinach, chard, or even cooked broccoli. Whatever’s lurking in the crisper.
- Can I freeze them? Absolutely—freeze before cooking, then air fry straight from frozen. Just add a couple of minutes.
- What if I don’t have parchment? Just spray the basket with a bit of oil. It’ll be fine, but a bit messier. Story of my life.
- Can I make these dairy-free? Sure, sub in your favourite non-dairy cheese (I liked this vegan feta recipe), but they melt differently, so keep an eye on them.
- My pastry is sticking! Flour the surface, or use a silicone mat—honestly, even wax paper works if you’re desperate.
Oh, and if you ever get sidetracked mid-cooking, just set a timer on your phone. I once got distracted by a particularly juicy episode of Bake Off and came back to very brown pies. Still delicious, though.
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups fresh kale, chopped
- 3/4 cup feta cheese, crumbled
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
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1Preheat the air fryer to 350°F (175°C).
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2Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.
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3Add chopped kale, salt, and black pepper. Cook for 3-4 minutes until kale is wilted. Remove from heat and let cool slightly.
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4In a bowl, combine the sautéed kale mixture with crumbled feta cheese.
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5Roll out the puff pastry and cut into 4 equal squares. Place a spoonful of the kale and feta filling in the center of each square. Fold over to form triangles and seal the edges with a fork.
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6Brush the tops with beaten egg. Place hand pies in the air fryer basket and cook for 12-15 minutes, or until golden and crisp. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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