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AirFryer Chicken Hand Pies with Cream Cheese and Vegetables
Ingredients
1 package of KANAKI SHORTCRUST pastry (approximately 500g)
200g cooked chicken (shredded)
100g cream cheese
1 tbsp mayonnaise
1 small carrot (diced)
1 small bell pepper (green, red, or yellow, diced)
1 celery stalk (diced)
1 tbsp olive oil
1 tsp fine salt
½ tsp black pepper
½ tsp red pepper flakes (boukovo)
1 egg (for brushing)
Sesame seeds (for topping)
Oats (for topping)
Preparation - Steps
Prepare the Filling:
Heat the olive oil in a pan and sauté the carrot, bell pepper, and celery for 3-4 minutes until slightly softened.
In a bowl, mix the shredded chicken, cream cheese, mayonnaise, sautéed vegetables, salt, black pepper, and red pepper flakes until well combined.
Prepare the Dough:
Roll out the SHORTCRUST pastry on a lightly floured surface.
Cut the dough into round discs using a cookie cutter or a glass (about 10 cm in diameter).
Assemble the Hand Pies:
Place 1-2 teaspoons of the filling in the center of each dough disc.
Fold the dough in half to form a half-moon shape and press the edges with a fork to seal.
Prepare for Baking:
Arrange the hand pies on a baking tray lined with parchment paper.
Brush the tops with beaten egg and sprinkle with sesame seeds and oats, if desired.
Bake in the Air Fryer:
Bake at 170°C (340°F) for 20-25 minutes, flipping them halfway through, until golden brown.