Air Fryer Cardamom Fig Hand Pies with Pistachio

Steps

1. 1

   Toast cardamom seeds

   • Lightly crush 4 cardamom pods with the side of a knife to release them.
   • Extract the small black seeds, discard the husks, and grind the seeds to a fine powder using a spice grinder or mortar and pestle.
   • You should have about ¼ tsp.
   • Set aside.

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   Ready when: Cardamom is finely ground with no visible pieces

   Tip: Grinding freshly is more aromatic than pre-ground cardamom; if using pre-ground, use ⅛ tsp

2. 2

   Prepare the filling

   • In a small bowl, combine the chopped figs, chopped pistachios, ground cardamom, honey, orange zest, and sea salt.
   • Stir until well mixed and the honey evenly coats the fruit and nuts.
   • The mixture should be moist and chunky, not a paste.
   • Taste and adjust cardamom if needed.

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   Ready when: Filling is evenly mixed with no dry pockets

   Tip: Don't over-blend; texture matters for a pleasant bite

3. 3

   Cut pastry rounds

   • On a lightly floured surface, lay out the thawed puff pastry sheet.
   • Using a 2½-inch round cutter (or the rim of a drinking glass), cut out 8 discs.
   • Place them on a plate and return to the refrigerator for 5 minutes to keep them cold and firm.

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   Ready when: 8 discs are cut cleanly with sharp edges

   Tip: Cold pastry is easier to handle and will puff better in the air fryer

4. 4

   Fill and seal pies

   • Remove pastry discs from the fridge.
   • Lay 4 discs flat on a clean, dry work surface.
   • Spoon about 1 tbsp of filling onto the center of each disc, leaving a ½-inch border.
   • Brush the border lightly with the beaten egg wash.
   • Top each with a second pastry disc, pressing the edges firmly with a fork to seal—work from the center outward to avoid trapping air.
   • Brush the top surface lightly with egg wash.

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   Ready when: All 8 pies are sealed with fork marks; edges are firmly pressed

   Tip: Don't overfill or the filling will leak; a fork seal is traditional and prevents bursting

5. 5

   Air fry the piesOven 375°F / 190°C

   • Carefully arrange the sealed hand pies in a single layer in the preheated air fryer basket, seam-side down, without overlapping (work in two batches if needed).
   • Air fry at 375°F (190°C) for 8 minutes.
   • Shake the basket gently and flip each pie over, then air fry for another 8 minutes until they are golden brown and crispy on both sides.

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   Ready when: Pastry is deep golden brown on both sides and crispy to the touch

   Tip: If your air fryer is smaller, split into two batches rather than stacking; each pie needs hot air circulation

6. 6

   Finish and serve

   • Transfer the hot hand pies to a wire rack or paper towels to cool slightly (2–3 minutes).
   • If using the optional pistachio garnish, sprinkle the finely chopped pistachios over the tops while still warm so they adhere.
   • Serve warm or at room temperature.

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   Ready when: Pies are cool enough to handle but still warm

   Tip: Serve within 1 hour for best texture; they can soften slightly as they cool