Air Fryer Hand Pies Flaky Pastry Pockets Ready in Minutes

Instructions:

1. Combine flour and salt in a food processor. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized chunks of butter remaining.
2. Gradually add the ice water while pulsing until the dough just starts to come together. Turn dough onto plastic wrap, shape into a flat disc, wrap tightly, and chill for at least 30 minutes.
3. Heat olive oil in a pan over medium heat. Sauté shallots until soft (about 4 minutes). Add garlic and thyme; cook for 1 minute until fragrant.
4. Increase heat slightly and add mushrooms. Cook until they release their liquid and the liquid evaporates. Add stock and Worcestershire sauce, bring to a gentle simmer.
5. Whisk the cornflour with 2 tbsp cold water to create a slurry. Stir the slurry into the mushroom mixture and cook until the filling thickens significantly. Season with pepper and allow the filling to cool completely.
6. Preheat the air fryer to 375°F (190°C). On a lightly floured surface, roll the chilled dough out to about 1/8-inch (3mm) thickness.
7. Use a 4-inch cutter to stamp out 16 circles. Brush the edges of 8 circles lightly with the egg wash. Place 1-2 tablespoons of cooled filling onto one half of each circle.
8. Fold the empty side over to create a half-moon. Crimp the edges firmly using a fork to create a secure seal.
9. Brush the tops of all pies with the remaining egg wash and sprinkle with sesame seeds or salt, if using. Cut 2 small slits on top of each pie to allow steam to escape.
10. Place pies in the air fryer basket in a single layer (work in batches). Cook for 12–15 minutes, flipping halfway through, until the pastry is deep golden brown and crisp. Let rest for 5 minutes before serving.