The Potato and Mushroom Pies in Air Fryer, are a simple yet refined proposal, perfect to bring to the table during holiday lunches, but they easily adapt to various occasions. A warm and enveloping dish, capable of combining taste, convenience, and a well-thought-out presentation, thanks to the single-serve format, they are ideal to serve as an appetizer or side dish.
Thanks to the Air Fryer, these pies turn out golden on the surface and soft inside, with a quick and light cooking, perfect when you want to optimize time without sacrificing flavor. The combination of potatoes and mushrooms recalls the scents of traditional cuisine, making this recipe ideal also for festive menus.
The Potato and Mushroom Pies, cooked in Air Fryer or in the oven, are made with simple and genuine ingredients and without eggs, which makes them ideal for those with food intolerances. They can be prepared in advance and reheated just before serving, a practical solution to organize holiday lunches in the best way possible. Served hot, perhaps accompanied by a delicate sauce or a cheese cream, they will win everyone over with their soft texture and balanced taste.
A versatile and easy recipe, perfect for enriching the holiday menu with a homemade dish, simple yet curated, that speaks of tradition and conviviality.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Air Frying, Stove, Oven
- Cuisine: Vegetarian
- Seasonality: Christmas, New Year's Eve
Ingredients
Ingredients for 4 Pies
- 1.2 lbs potatoes
- 0.11 cups grated Parmesan cheese (or Grana Padano)
- 0.42 cups milk
- to taste salt and pepper
- 0.77 lbs champignon mushrooms
- 2 cloves garlic
- 1 bunch parsley
- 1 fresh chili pepper (or dried)
- to taste extra virgin olive oil
- to taste salt and pepper
- 20 g grated Parmesan cheese (or Grana Padano)
- 1 drizzle extra virgin olive oil
Tools
Recommended Tools
- 1 Air Fryer
- 1 Frying pan
- 1 Pot For boiling potatoes
- 1 Fork
- 4 Cocotte or aluminum molds
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Spoon
Steps
Preparation of Potato and Mushroom Pies
Decide on the most convenient method to cook the potatoes: boiled or steamed. I find it very practical to cook them in the air fryer: after washing and drying them, I placed them on the rack and cooked at 392°F for 23 minutes. Check doneness with a fork; they should be very soft.
Let them cool and remove the peel (if you try the air fryer method, you’ll see they peel off easily just like peppers).
Place them in a bowl and after mashing them with a fork, add the ingredients: grated Parmesan cheese, salt, pepper, and milk. Mix well.
Clean the mushrooms with a damp cloth to remove soil residues, remove the stem end, and slice them.
In a frying pan, heat a drizzle of olive oil with garlic, chopped chili pepper, and some parsley stalks.
Cook over moderate heat, covered, for about 8 minutes, stirring occasionally. They will release their moisture, at which point remove the lid and cook for another 10 minutes until dry. Add the previously chopped parsley.
Add the mushrooms to the potato bowl
Mix the ingredients well
Take 4 cocottes or aluminum molds and grease them with olive oil or butter. Sprinkle a bit of grated cheese, Grana or Parmesan, on the bottom
Fill the molds with the potato and mushroom mixture, leaving the surface slightly mounded. Sprinkle with grated cheese (Grana or Parmesan) and finish with a drizzle of extra virgin olive oil
Place the cocottes on the grill or tray and bake at 356°F for 10 minutes. At the end, for more browning, increase to 392°F and continue for 2 minutes
Wait a few minutes to let them cool slightly to avoid burns and to allow the pies to settle
Beautiful and tasty, you’ll make a great impression🤩💫
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Oven Cooking
Preheat and bake at 374°F/392°F for 15 minutes and until the surface is golden
Tips and Storage
You can prepare the pies in advance, even the day before, and cook them just before serving or cook and reheat them for a few minutes at 338°F in the air fryer or oven
If you don’t have cocottes, you can use aluminum muffin molds; being smaller, you’ll get more pies
The pies can be stored in the refrigerator for 2/3 days directly in their molds, covered with food wrap or aluminum foil
