Air Fryer Strawberry Hand Pies

How to Make Air Fryer Strawberry Hand Pies

1. 1

   Step 1: Prepare and cut the pastry

   Thaw puff pastry according to package directions and keep it cold. Lightly flour a work surface, unfold each sheet and roll briefly to smooth seams; use a 3.5-inch (9 cm) round cutter to cut 8 circles total, then transfer circles to a parchment-lined tray and chill briefly while you make the filling.

   For this step

   • 2 sheetsstore-bought puff pastry (thawed; about 2 sheets or 1 package)
   
2. 2

   Step 2: Make the strawberry filling

   In a bowl, combine sliced strawberries, granulated sugar, cornstarch and lemon juice; gently toss until berries are coated. Let the mixture sit 5–10 minutes so the berries macerate and the cornstarch begins to bind the juices into a jammy filling.

   For this step

   • 2 cupsfresh strawberries, hulled and sliced
   • 1/4 cupgranulated sugar
   • 1 tablespooncornstarch
   • 1 tablespoonfresh lemon juice
   
3. 3

   Step 3: Assemble the hand pies

   Spoon about 2 tablespoons of the strawberry filling onto the center of half the pastry rounds, leaving a 1/2-inch border; dot each with a few small bits of butter. Top with the remaining rounds, press edges to seal, and crimp with a fork; use a small knife to cut a couple of vents in each top.

   For this step

   • 1 tablespoonunsalted butter, cut into small bits
   
4. 4

   Step 4: Egg wash and sugar

   Beat the egg with a teaspoon of water and brush each pie lightly with the egg wash, then sprinkle the tops with coarse sugar. Chill the assembled pies 5–10 minutes to help them hold shape under air-fryer heat if you have time.

   For this step

   • 1 wholelarge egg (for egg wash)
   • 1 tablespooncoarse/turbinado sugar for sprinkling
   
5. 5

   Step 5: Air fry until golden

   Preheat the air fryer to 375°F (190°C). Place pies in a single layer in the basket (work in batches if needed) and air-fry 8–10 minutes, rotating halfway, until puffed and deeply golden.
   
6. 6

   Step 6: Cool and serve

   Let the hand pies cool on a rack at least 10 minutes so the filling sets and you avoid burns. Serve warm or at room temperature; optional dusting of powdered sugar or a simple glaze complements the bright strawberry filling.
   

1. Thaw puff pastry according to package directions and keep it cold. Lightly flour a work surface, unfold each sheet and roll briefly to smooth seams; use a 3.5-inch (9 cm) round cutter to cut 8 circles total, then transfer circles to a parchment-lined tray and chill briefly while you make the filling.
2. In a bowl, combine sliced strawberries, granulated sugar, cornstarch and lemon juice; gently toss until berries are coated. Let the mixture sit 5–10 minutes so the berries macerate and the cornstarch begins to bind the juices into a jammy filling.
3. Spoon about 2 tablespoons of the strawberry filling onto the center of half the pastry rounds, leaving a 1/2-inch border; dot each with a few small bits of butter. Top with the remaining rounds, press edges to seal, and crimp with a fork; use a small knife to cut a couple of vents in each top.
4. Beat the egg with a teaspoon of water and brush each pie lightly with the egg wash, then sprinkle the tops with coarse sugar. Chill the assembled pies 5–10 minutes to help them hold shape under air-fryer heat if you have time.
5. Preheat the air fryer to 375°F (190°C). Place pies in a single layer in the basket (work in batches if needed) and air-fry 8–10 minutes, rotating halfway, until puffed and deeply golden.
6. Let the hand pies cool on a rack at least 10 minutes so the filling sets and you avoid burns. Serve warm or at room temperature; optional dusting of powdered sugar or a simple glaze complements the bright strawberry filling.