First, prepare the filling by combining the butter, maple syrup and finely chopped pecans. Put this into the freezer for 10 minutes or until the butter has solidified a bit (does not have to be stone-hard, just not dripping).
Now, unfold the puff pastry and place it onto a floured worktop. Roll it out gently, don’t press down too much. Cut it into equal-sized rectangles.
Spoon about 2 teaspoons of the filling onto the right side each pastry rectangle, leaving the edges free from the filling. Take the left side and fold it over the filling. With a fork, crimp the pastry edges to seal them. Pierce each pie with a fork.
Cook in 2 batches in a preheated air fryer at 375°F (190°C) for 7 minutes or until puffed and golden brown.
When cooled down, dust them with powdered sugar (optional).
It takes about 30 minutes to thaw the puff pastry. I recommend unfolding it while still a bit frozen as it is easier to handle and does not stick.
I got 8 pies out of this recipe (2x4 inches/6x10 cm). You can get less or more. This will depend on how much pastry you have as well as how large you make the hand pies.
Course: Dessert, Snack
Keyword: Air Fryer Recipes, Hand Pie Recipe, Puff Pastry Recipes
Air Fryer Maple Pecan Hand Pies
Amount Per Serving
Calories 289Calories from Fat 198
% Daily Value*
Saturated Fat 7g44%
Vitamin A 176IU4%
* Percent Daily Values are based on a 2000 calorie diet.
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