Air Fryer Sourdough Party Herb and Cheese Hand Pies

Name: Air Fryer Sourdough Party Herb and Cheese Hand Pies
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 lb (450 g) sourdough dough, at room temperature; 5 oz (140 g) feta cheese, crumbled; 3 oz (85 g) ricotta cheese; 1 tbsp (3 g) fresh thyme, finely chopped; 1 tbsp (3 g) fresh oregano, finely chopped; 1 tbsp (3 g) fresh parsley, finely chopped; 1 clove (5 g) garlic, minced; 3 tbsp (25 g) sun-dried tomatoes, finely chopped; ¼ tsp (½ g) lemon zest; salt, to taste; black pepper, to taste; 1 egg (50 g) large egg, for egg wash; 1 tbsp (15 ml) water; 2 tbsp (28 g) butter, melted; 1 tbsp (15 ml) olive oil, for optional drizzling (optional)

From the MyKitchenBank Kitchen

Golden, flaky sourdough hand pies filled with creamy feta and ricotta, fresh Mediterranean herbs, and sun-dried tomatoes, all cooked to crispy perfection in the air fryer. Perfect for parties, potlucks, or an easy weeknight dinner.

Prep: 30 min
Cook: 13 min
Wait: 8 min
Total: 51 min
Makes: 8 hand pies (serves 4 as a light meal or 8 as appetizers)

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Ingredients

8 servings

1 lb (450 g) sourdough dough, at room temperature
For the herb and cheese filling
5 oz (140 g) feta cheese, crumbled
3 oz (85 g) ricotta cheese
1 tbsp (3 g) fresh thyme, finely chopped
1 tbsp (3 g) fresh oregano, finely chopped
1 tbsp (3 g) fresh parsley, finely chopped
1 clove (5 g) garlic, minced
3 tbsp (25 g) sun-dried tomatoes, finely chopped
¼ tsp (0.5 g) lemon zest
salt, to taste
black pepper, to taste
For finishing
1 egg (50 g) large egg, for egg wash
1 tbsp (15 ml) water
2 tbsp (28 g) butter, melted
1 tbsp (15 ml) olive oil, for optional drizzling (optional)

Equipment (7)

Air fryer (standard 2–3 quart capacity)
Small mixing bowl
Cutting board or work surface
Pastry brush (optional; a damp paper towel works too)
Parchment paper (optional but recommended to prevent sticking)
Wire cooling rack or paper towel-lined plate
Rolling pin (optional; you can shape by hand)

Steps

Before you start

Have 1 lb (450g) sourdough dough ready at room temperature (make 1–2 days ahead or use store-bought)
If chilled, let the dough rest at room temperature for at least 30 minutes before starting
Prep all filling ingredients ahead: chop the herbs, mince the garlic, and crumble the feta
Read through the assembly and air fryer instructions once before you begin
Preheat your air fryer to 375°F (190°C) about 3 minutes before you're ready to cook

1
Prepare the filling
- In a small mixing bowl, combine the crumbled feta, ricotta, finely chopped thyme, oregano, and parsley, minced garlic, finely chopped sun-dried tomatoes, and lemon zest.
- Mix gently but thoroughly until well combined.
- Taste and season conservatively with salt and pepper—sourdough's delicate tang is easily overpowered.
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Ready when: Filling is evenly mixed and well seasoned to your taste
Tip: Don't overmix or the cheese will become dense. Use a gentle folding motion.
2
Prepare the dough
- Divide the room-temperature sourdough dough into 8 equal pieces (about 2 oz/55g each).
- Roll each piece into a smooth, tight ball.
- Place on a lightly floured surface or lined cutting board, cover with a damp cloth, and let rest for 5 minutes.
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Ready when: Dough balls have relaxed and look soft but hold their shape
Tip: This short rest is crucial—it prevents the dough from shrinking back as you flatten it.
3
Flatten the dough circles
- On a lightly floured surface or parchment paper, use your hands or a rolling pin to gently flatten each dough ball into a circle about 4 inches (10 cm) in diameter and roughly 1/4 inch (6 mm) thick.
- If the dough springs back, let it rest another minute before continuing.
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Ready when: All dough circles are roughly 4 inches across and even thickness
Tip: If the dough resists, let it relax for 1–2 minutes—this prevents tearing and makes shaping easier.
4
Fill the pies
- Place about 1.5 tbsp (25ml) of the filling in the center of each dough circle, leaving a clear border of about 1/2 inch (1.3 cm) around the edges.
- Avoid overfilling, as the filling may leak during air frying.
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Ready when: Each pie has a centered portion of filling with a clear dough border all around
Tip: Less filling is better than too much—you need a good seal to prevent leaking.
5
Seal and shape the pies
- Fold each dough circle in half to form a half-moon shape, then press the edges firmly with your fingers to seal completely.
- For extra security and a decorative finish, crimp the edges with a fork.
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Ready when: Edges are firmly sealed with no visible filling leaking out
Tip: Wet your fingertip with a little water and run it along the edge before pressing—this helps the dough seal more securely.
6
Apply egg wash and butter
- In a small bowl, whisk together the large egg and 1 tbsp water until smooth.
- Brush the top and sides of each sealed pie with the egg wash using a pastry brush.
- Then lightly brush with the melted butter for a rich, golden finish.
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Ready when: Pies are evenly coated with a shiny egg wash and butter layer
Tip: A pastry brush gives the most even coating, but a damp paper towel or even your fingers work fine.
7
Preheat the air fryerOven 375°F / 190°C
- Preheat your air fryer to 375°F (190°C) for 3 minutes.
- If your air fryer basket is not non-stick, lightly coat it with cooking spray or line it with parchment paper to prevent sticking.
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Ready when: Air fryer has reached 375°F (190°C) and is ready
Tip: Preheating ensures the pies cook evenly and the exterior gets crispy immediately.
8
Cook the pies in the air fryerOven 375°F / 190°C
- Carefully place the sealed pies into the preheated air fryer basket, seam-side down if possible, in a single layer without touching.
- You may need to cook in two batches depending on your air fryer size.
- Cook at 375°F (190°C) for 12–14 minutes.
- About halfway through (at 6–7 minutes), gently shake the basket or flip the pies for even browning.
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Ready when: Exterior is deep golden brown and crispy; a light tap produces a hollow sound
Tip: Don't overcrowd the basket—air needs to circulate for even, crispy cooking. Work in two batches if needed.
9
Cool and serve
- Remove the cooked hand pies from the air fryer and place them on a wire cooling rack or a plate lined with paper towels.
- Let rest for 2–3 minutes before serving.
- If desired, lightly drizzle the warm pies with the optional olive oil and a pinch of dried oregano for a Mediterranean flourish.
- Serve warm or at room temperature.
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Ready when: Pies are cool enough to handle safely
Tip: These are best enjoyed warm, but are equally delicious at room temperature for parties or packed meals.

Good to know

Tips

Sourdough's delicate tang is easily overpowered—don't oversalt the filling. Taste and season conservatively.
These hand pies are excellent served cold, making them ideal for packed lunches, picnics, or next-day parties.
For a vegan version, use dairy-free ricotta and feta, substitute the egg wash with aquafaba or plant-based milk, and use olive oil instead of butter.
Brush finished warm pies with olive oil and a pinch of za'atar or dried oregano for extra Mediterranean depth.

Make ahead

The sourdough dough can be made 1–2 days ahead, wrapped tightly, and refrigerated. Bring it to room temperature for at least 30 minutes before using. Alternatively, purchase pre-made sourdough dough from a local bakery or grocery store. Assembled and filled hand pies (before air frying) can be refrigerated, loosely covered, for up to 4 hours. If cooking from cold, add 2–3 minutes to the cooking time. You can also freeze assembled pies (freeze solid on a baking sheet, then transfer to a freezer bag) for up to 1 month.

Storage & reheating

Room temperature: Cover with a clean cloth and store for up to 3 hours. Best enjoyed warm or at room temperature. | Refrigerator: Store in an airtight container for up to 4 days. Reheat in a 325°F (160°C) air fryer for 5–7 minutes, or wrapped loosely on a baking sheet in a conventional oven at 325°F (160°C) for 8–10 minutes. | Freezer: Freeze cooked pies in a single layer on a baking sheet until solid (about 2 hours), then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 375°F (190°C) air fryer for 10–12 minutes.

Substitutions

feta cheese → Goat cheese or aged cheddar. Use the same weight. Goat cheese is tangier; cheddar is milder and less briny.
sun-dried tomatoes → Roasted red bell peppers or fresh tomato (patted very dry). Keep roughly the same amount. Fresh tomato must be dried thoroughly to prevent a soggy filling.
fresh thyme → 2 tablespoons total dried Mediterranean herbs (oregano, thyme, marjoram, or a blend). Use half the amount of dried herbs as fresh. Other options: fresh basil, mint, or dill.
ricotta cheese → Mascarpone or cream cheese. Use the same weight. Both create a richer filling; cream cheese may be slightly denser.