Low Carb Italian Chicken, Vegetable and Cheese Pies – Air Fryer Recipe
March 2025
A Delicious, Low-Carb Savoury Treat
During my travels in Italy, I fell in love with torte salate—savoury pies filled with rich, cheesy goodness and delicious roasted vegetables. Now, you can recreate this Italian classic at home with a low-carb twist.
These pies are perfect for using up leftover cooked meats like ham or pork, or they can be made vegetarian by skipping the meat entirely. This recipe offers flexibility, allowing you to use a mix of low-carb vegetables that you already have in the fridge. The pies can be prepared in advance, making them a fantastic meal prep option. You can make two large pies or four smaller ones, depending on the size of your air fryer and available containers. The uncooked pies can also be frozen for later (see tip below). Once cooked, simply reheat them in the air fryer at 160°C (325°F) for 10 minutes.
Ingredients - Serves 6
For the Filling:
• 1kg (2lb 4oz) low-carb vegetables such as onion, leek, spring onion, courgette, aubergine, broccoli, cauliflower or mushrooms, chopped into 2cm (3/4 inch) dice
• 2 garlic cloves, roughly chopped
• 2 rosemary or thyme sprigs, or 1 teaspoon dried Italian herbs
• 2 tablespoons extra-virgin olive oil
• 300g (10 1/2oz) boneless, skinless chicken thighs, cut into bite-sized chunks
• 2 eggs
• 100ml (3 1/2fl oz) crème fraîche or double cream
• 25g (1oz) Parmesan, Grana Padano or Italian-style hard cheese, finely grated
• Salt and pepper to taste
For the Pastry:
• 100g (3 1/2oz) mozzarella cheese
• 75g (2 1/2oz) ground almonds
• 15g (1/2oz) wheat bran or coarse oat bran
• 1/4 teaspoon salt
Method
1. Roast the Vegetables: Place the chopped vegetables, garlic, herbs, and seasoning in the air fryer drawer (without a crisper) or an ovenproof dish. Drizzle with olive oil and toss to coat. Air fry at 200°C (400°F) for 10–12 minutes, tossing occasionally, until just tender.
2. Cook the Chicken: Remove the vegetables with a slotted spoon and set aside in a bowl, leaving any oil in the drawer. Discard the herb sprigs. Add the chicken to the drawer, season with a little more salt and pepper, and shake to coat. Air fry at 200°C (400°F) for 8–10 minutes, checking for doneness by cutting the largest piece in half to ensure no pink juices remain.
3. Prepare the Filling: Remove the cooked chicken and add it to the bowl with the vegetables. Reserve any cooking juices.
4. Mix the Cheese & Cream: In a mixing bowl, beat the eggs and set aside 1 tablespoon in a small dish for brushing the pies. To the remaining eggs, add the crème fraîche, Parmesan, and a couple of tablespoons of the reserved cooking juices (if available). Season with salt and pepper.
5. Assemble the Pies: Toss the chicken and vegetables together, then divide the mixture between 2 medium or 4 small pie dishes. Pour the cheesy cream mixture evenly over the filling.
6. Make the Pastry: Use a food processor to blend all the ingredients together into a smooth paste. If making by hand, coarsely grate the mozzarella into a bowl, add the remaining ingredients, and mix with a spoon until a smooth, thick dough forms. Gather the dough into a ball and place it on a piece of nonstick baking paper.
7. Roll and Cut the Pastry: Lay another piece of nonstick baking paper on top and roll the dough to 5mm (1/4 inch) thick. Cut into 2 or 4 equal pieces to fit the pies. If needed, re-roll the pastry between the paper. Use a fork to press the pastry around the edges of the pie dishes and trim any excess.
8. Final Touches: Brush the reserved beaten egg over the pies. Make a small hole in the centre of each pie to allow steam to escape.
9. Bake the Pies: Air fry at 160°C (325°F) for 17–20 minutes, or until golden brown. Serve hot.
Tips & Tricks
• Make Ahead: Cool the filling to room temperature before assembling the pies. If freezing, do not brush with egg. Freeze uncovered for 1–2 hours until firm, then wrap in nonstick baking paper and store in an airtight container for up to 3 months. Defrost before cooking.
• Variations: Swap the chicken for cooked ham, pork, or go vegetarian by omitting the meat.
• Reheating: Once cooked, the pies can be reheated in the air fryer at 160°C (325°F) for 10 minutes.
Enjoy these Italian-inspired savoury pies on their own or with a fresh side salad.
