From golden French toast rolls to crispy chicken pot pie pockets and juicy homemade meatballs, Katie Lolas is proving the air fryer can do much more than just reheat leftovers. The content creator, recipe developer and mum-of-two shared three easy winter warmers designed to take the stress out of mealtimes. Inspired by the family-friendly recipes she shares with her online community, the dishes deliver plenty of comfort food flavour while keeping preparation and cooking time to a minimum.
Air Fryer French Toast Rolls - Breakfast Warmer
Prep time: 15 mins | Cook time: 4–5 mins | Makes: 6–8 rolls
Ingredients
- 6–8 slices white sandwich bread or brioche
- 1 large egg
- 1 tbsp milk
- ½ tsp vanilla extract (optional)
- ¼ tsp ground cinnamon
- To serve (optional): cinnamon sugar, maple syrup
- Filling ideas (about 2 tsp per roll): jam, hazelnut spread, sour cream and jam, cream cheese and sliced strawberries, butter cinnamon and sugar
Method
- Trim the crusts from the bread and use a rolling pin to flatten each slice.
- In a shallow bowl, whisk together the egg, milk, vanilla and cinnamon.
- Spread your chosen filling along one edge of each slice of bread, then roll up tightly into a log.
- Dip each roll into the egg mixture, coating all sides.
- Arrange the rolls seam-side down in the air fryer basket, leaving a little space between each one.
- Air fry for 4–5 minutes at 190°C, turning halfway through, until golden and lightly crisp.
- While still warm, roll in cinnamon sugar if desired.
- Serve immediately with maple syrup or your favourite dipping sauce.
Air Fryer Chicken Pot Pie Pockets
Prep time: 10 mins | Cook time: 10–12 mins | Makes: 4 hand pies
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Ingredients
- 1/3 cup chicken stock
- 1 tbsp plain flour
- 1/2 tsp dried thyme
- 2/3 cup frozen peas and carrots
- 2/3 cup shredded cooked chicken
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 sheet butter puff pastry, thawed
- 1 egg, lightly whisked
Method
- In a bowl, whisk together the chicken stock, flour and thyme. Stir through the frozen vegetables.
- Transfer to a small air fryer-safe dish and cook for 3–4 minutes at 180°C, or until the vegetables have softened and the mixture has thickened slightly.
- Stir through the chicken, garlic powder, salt and pepper. Set aside to cool slightly.
- Roll the puff pastry into a roughly 25cm square and cut into 4 equal squares.
- Spoon the filling into the centre of each square, leaving a border around the edges.
- Fold over to enclose the filling and press firmly to seal. Crimp the edges with a fork.
- Brush the tops with egg wash and cut a small slit in each pie.
- Place in the air fryer basket, leaving space between each pie, and cook at 180°C for 10–12 minutes, or until deeply golden, puffed and crisp.
- Rest for a few minutes before serving; the filling will be hot.
Melt In Your Mouth Meatballs
Prep time: 15 mins | Cook time: 20 mins | Serves: 6
Ingredients
- 1 cup panko breadcrumbs
- 300g lean beef mince
- 300g lean pork mince
- 2 eggs, lightly beaten
- 2 tbsp olive oil
- 1 tbsp crushed garlic
- ½ cup finely chopped parsley
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chilli flakes (optional)
- 2 x 400g cans diced Italian tomatoes
- 1–2 garlic cloves, crushed
- 2 tbsp extra virgin olive oil
- 3 tbsp finely chopped basil
- 1 tbsp dried oregano
- Salt and pepper, to taste
- 1 tbsp chilli flakes (optional)
- 3 medium zucchinis, spiralised
Method
- Preheat the air fryer to 190°C.
- In a large bowl, combine the beef, pork, breadcrumbs, eggs, olive oil, garlic, parsley, paprika, salt, pepper and chilli flakes (if using). Mix until just combined.
- Roll the mixture into approximately 18–19 meatballs.
- Arrange the meatballs in a single layer in the air fryer basket, leaving a little space between each one. Cook in batches if needed.
- Air fry for 10–12 minutes, shaking the basket halfway through, until the meatballs are golden and cooked through.
- While the meatballs are cooking, heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 1–2 minutes until fragrant.
- Stir in the tomatoes, basil, oregano, chilli flakes (if using), salt and pepper. Bring to a gentle simmer and cook for 10 minutes.
- Add the cooked meatballs to the sauce and simmer for 5 minutes to allow the flavours to develop.
- Divide the spiralised zucchini between serving bowls.
- Spoon over the meatballs and sauce and serve immediately.
Tip: For softer zoodles, toss them through the hot sauce for 1–2 minutes before serving. They’ll soften slightly while still keeping their fresh texture.
