Air Fryer Ham Pie
Air fryer ham pie turns a ready-rolled sheet of puff pastry and some leftover roast ham into two golden, crisp-edged pies, 15 minutes each. Leek softened in butter, mature Cheddar and thyme make a filling that holds together without a sauce. Cook the pies one at a time in a standard basket, and chill them briefly first so the pastry puffs up rather than slumps.
- Total
- 1 h 13 min
- Prep
- 20 min
- Cook
- 33 min
- Serves
- 2
- Per serving
- 1000kcal
Getting the texture of air fryer ham pie right
Puff pastry needs to go into the heat cold. If the butter in the layers has softened, it melts out before the pastry can rise and you end up with a flat, greasy lid. That is why the leek is cooled before it meets the ham, and why the made-up pies spend 10 minutes in the fridge.
The ham can be leftover roast ham, thick-cut ham from the deli counter or cooked gammon. Dice it small so the pie slices cleanly. Both ham and cheese are salty, so taste the finished filling only if you want to; it rarely needs more. Mature Cheddar gives the sharpest flavour, and the leek adds a gentle sweetness that stops the pie tasting heavy.
Air fryer ham pie, step by step
Tap a time to start a timer.
- Soften the leek Melt the butter in a small frying pan over a medium heat and cook the leek for , stirring now and then, until soft but not browned. Tip it into a bowl and leave it for to cool, so it does not melt the pastry later.
- Mix the filling Add the ham, Cheddar, thyme and pepper to the cooled leek and stir. Do not add salt, as the ham and cheese already bring plenty.
- Cut and fill Unroll the pastry and cut the sheet in half across the middle to make two rectangles. Spoon half the filling onto one half of each rectangle, leaving a border of about 1.5cm. Brush the border with beaten egg, fold the other half over and press the edges shut with a fork.
- Glaze and chill Brush the tops with beaten egg and make two or three small slits for steam to escape. Put the pies on a tray and chill for , so the butter in the pastry firms up again.
- Cook the first pie Heat the air fryer to 180°C for . Cut a piece of baking paper to fit the pie, set the pie on it and lower both into the basket, so the weight of the pie holds the paper down. Cook for , until puffed and deep golden, then transfer to a wire rack.
- Cook the second pie and serve Cook the second pie in the same way for . Leave both pies to stand for before cutting, as the filling will be very hot.
What to serve with ham pie
A hot pie like this is rich, so keep the side dishes simple: buttered peas, a spoonful of piccalilli or a crisp green salad dressed with something sharp. For a more filling dinner, add mash and gravy.
The filling also works with cooked chicken in place of the ham, or with spring onions if you do not have a leek. Whatever you use, keep the total weight of the filling about the same, so the pastry can still close.
Common problems and fixes for Air Fryer Ham Pie
- The pastry slumps and turns greasy instead of puffing.
- Warm leek or warm pastry is the usual cause. Cool the filling before you assemble, keep the pastry in the fridge until you need it, and do not skip the 10-minute chill before cooking.
- The filling leaks out of the sides.
- The pies are probably overfilled. Use about 190g of filling per pie, leave the 1.5cm border clear, and press the edges firmly with a fork.
- The paper lifts and flaps in the fan.
- Never preheat with loose paper. Lower the pie into the basket on a piece of paper cut to its size, so the pie weighs the paper down.
Frequently asked questions about Air Fryer Ham Pie
How long does ham pie take in the air fryer?
Each pie takes 15 minutes at 180°C, plus a 3-minute preheat. Allow about an hour and a quarter from start to finish, which includes softening the leek, chilling and standing time.
Can you cook both pies at the same time?
Only if they fit side by side without touching, as in a large or dual-drawer model. In a standard basket, cook them one after the other so the hot air can reach all sides of the pastry.
Can you freeze ham pie?
Yes. Freeze cooked, cooled pies for up to 3 months and thaw them overnight in the fridge. Reheat at 160°C for 6–8 minutes, until steaming hot all the way through.
What can you use instead of Cheddar?
Red Leicester, Wensleydale or Gruyère all work. Pick a firm cheese that grates easily, as soft cheese makes the filling wet.
How did you like the recipe?
4.9 / 5 · 50 ratings
