Ingredients:

  • 1 package (14.1 oz / 400g) All-Butter Puff Pastry (or quality shortcrust), thawed
  • 1 Large Egg, beaten with 1 teaspoon of water (for egg wash)
  • 1 tablespoon Granulated Sugar (for sprinkling)
  • 2 medium Cooking Apples (such as Granny Smith or Braeburn), peeled, cored, and finely diced
  • 2 tablespoons Unsalted Butter (30g)
  • 1/4 cup (50g) Light Brown Sugar, packed
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1 tablespoon All-Purpose Flour
  • 1 teaspoon Lemon Juice (freshly squeezed)

Instructions:

  1. Melt butter in a small saucepan over medium heat. Add diced apples, brown sugar, lemon juice, cinnamon, and nutmeg. Cook gently until apples begin to soften (about 5-7 minutes). Stir in the flour until incorporated. Remove from heat and allow the filling to cool completely.
  2. Lightly flour a clean work surface. Unroll the thawed pastry sheet. Using a rolling pin, gently smooth out any creases and roll slightly thinner.
  3. Use a 2.5 to 3-inch round cookie cutter to stamp out 16 circles from the pastry. Place the 8 base rounds on a parchment-lined tray. Chill pastry pieces for 15 minutes.
  4. Brush the edges of the 8 base rounds with the egg wash. Place about 1 tablespoon of cooled apple filling onto the centre of each base, leaving a clear 1/2-inch border.
  5. Top with the remaining pastry rounds. Crimp the edges firmly together using the tines of a fork to seal completely. Cut 2 small slits on the top of each pie to allow steam to escape.
  6. Lightly brush the tops of the sealed pies with the remaining egg wash and sprinkle generously with granulated sugar.
  7. Preheat your air fryer to 350°F (175°C). Carefully place the hand pies into the air fryer basket in a single layer (work in batches).
  8. Air fry for 10–14 minutes, checking at the 10-minute mark. The pies are done when they are deeply golden brown and puffed up.
  9. Transfer the finished Air Fryer Hand Pies to a wire rack to cool slightly before serving.