Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Air Fryer Berry Hand Pies
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- Level: Easy
- Total: 3 hr 20 min (includes chilling time)
- Active: 1 hr
- Yield: 8 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 358
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 54 mg
- Sodium
- 156 mg
Using an air fryer for these individual berry-stuffed pies saves on baking time and keeps your kitchen cool in hot summer months. Rolling the dough into tidy circles takes a little practice, but you can easily trim off any misshapen edges or just fold them into the crimping.
- Level: Easy
- Total: 3 hr 20 min (includes chilling time)
- Active: 1 hr
- Yield: 8 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 358
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 54 mg
- Sodium
- 156 mg
Ingredients
For the Crust:
For the Filling and Glaze:
Directions
Special equipment:
a 6-quart air fryer- Make the crust: Whisk together the flour, granulated sugar, salt and baking powder in a bowl. Add half of the butter and the shortening; rub it in until the shortening disappears. Work in the remaining butter until it is in pea-size pieces. Using a fork, mix in 4 tablespoons ice water; gradually mix in up to 2 more tablespoons ice water until the dough holds together when squeezed.
- Turn out the dough onto a sheet of plastic wrap. Knead it a few times, then shape into a disk, wrap and refrigerate until firm, about 2 hours.
- Meanwhile, make the filling: Combine the berries, granulated sugar, cardamom, salt and 1 tablespoon water in a saucepan. Cook over medium heat, stirring, until the berries release their juices and come to a simmer. Continue to cook, stirring, until thickened, 10 minutes. Whisk together the cornstarch and lime juice; stir into the filling. Cook until glossy, about 30 seconds. Remove from the heat; let cool, stirring occasionally.
- Divide the dough into 8 pieces. One piece at a time, squeeze the dough into a ball, then flatten on a lightly floured surface. Roll out to a 6-inch round, dusting with flour as needed; top with 2 tablespoons of the filling. Brush the beaten egg around the edge, then fold in half to make a semicircle; fold in the edge and crimp to seal. Refrigerate while you make the rest.
- Preheat a 6-quart air fryer to 350˚F. Brush the pies with the egg and cut 2 slits in the top of each. Working in batches, set the pies in the air fryer basket and cook until browned, 15 to 18 minutes. Remove to a rack to cool.
- Make the glaze: Whisk the confectioners’ sugar with 2 to 3 teaspoons water until smooth; drizzle over the hand pies.
