Ham & Cheese Hand Pies
Ham & Cheese Hand Pies feature puff pastry, deli ham, Swiss cheese, and Dijon mustard; air fry at 375°F for 14 minutes until puffed and deeply golden.
Saved in this browser. View saved recipes
Method
- 1
Roll out puff pastry and cut into 6 rectangles (about 4x5 inches each).
- 2
Mix ham, Swiss, Dijon, and thyme. Place filling on one half of each rectangle, leaving a ½-inch border.
- 3
Fold pastry over filling, press edges with a fork to seal. Cut 2-3 small slits on top. Brush with egg wash.
- 4
Air fry at 375°F for 10-12 minutes until puffed and deeply golden brown.
- 5
Cool 2-3 minutes before eating — the filling is molten hot.
Pro tip. Keep puff pastry cold until you're ready to assemble — warm pastry won't puff. If it gets soft, pop it back in the fridge for 5 minutes.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 300°F for 2-3 minutes. Brush with a glaze or a little juice to keep slices from curling. Full reheat guide for ham (sliced).
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
