Name: Air-Fryer Make-Ahead Phyllo Hand Pies with Fennel, Olive, and Goat Cheese Filling
Total time: 1 h
Ingredients: 1 fennel bulb , stalks discarded, bulb halved, cored, and sliced thin; 1 tablespoon extra-virgin olive oil; ⅛ teaspoon table salt; ¼ teaspoon ground black pepper; ¼ cup pitted kalamata olives , chopped fine; 2 teaspoons grated lemon zest plus 1 tablespoon juice; ½ teaspoon dried oregano; 4 ounces goat cheese , crumbled (1 cup); 10 (14 by 9-inch) phyllo sheets, thawed; Olive oil spray

Air-Fryer Make-Ahead Phyllo Hand Pies with Fennel, Olive, and Goat Cheese Filling

By Garth Clingingsmith

Published on April 19, 2022

Time

1 hour (10 minutes from frozen)

Yield

Makes 15 hand pies

Ingredients

Filling

1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin1 tablespoon extra-virgin olive oil ⅛ teaspoon table salt ¼ teaspoon ground black pepper ¼ cup pitted kalamata olives, chopped fine2 teaspoons grated lemon zest plus 1 tablespoon juice½ teaspoon dried oregano 4 ounces goat cheese, crumbled (1 cup)

Hand Pies

10 (14 by 9-inch) phyllo sheets, thawedOlive oil spray

Before You Begin

Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Don't thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. This recipe can be easily doubled. The number of hand pies you can cook at one time will depend on the size of your air fryer.

Instructions

for the filling

Toss fennel with oil, salt, and pepper and arrange in even layer in air-fryer basket. Set temperature to 350 degrees and cook until softened and lightly browned, 6 to 8 minutes. Transfer fennel to large bowl and stir in olives, lemon zest and juice, and oregano. Let cool completely, about 10 minutes. Stir in goat cheese gently. (Filling can be refrigerated for up to 24 hours.)

for the hand pies

Place one phyllo sheet on counter with long side parallel to counter edge, lightly spray with olive oil spray, then top with second phyllo sheet and lightly spray with oil spray again. Cut phyllo vertically into three 9 by 4⅔-inch strips. Place rounded 1 tablespoon of filling on bottom left-hand corner of each strip. Fold up phyllo to form right-angle triangle, pressing gently on filling as needed to create even layer. Continue folding up and over, as if folding a flag, to end of strip. Press to adhere edges.

Lightly spray triangle with oil spray and place seam side down on parchment paper–lined rimmed baking sheet. Repeat with remaining phyllo sheets and filling to make 15 triangles. (Hand pies can be refrigerated for up to 12 hours or frozen and stored in zipper-lock bag for up to 1 month. Do not thaw frozen hand pies before cooking; increase cooking time to 10 to 12 minutes.)

Lightly spray air-fryer basket with canola oil spray. Arrange desired number of hand pies in air-fryer basket, spaced at least ½ inch apart. Place basket in air fryer and set temperature to 350 degrees. Bake until hand pies are golden brown, 7 to 9 minutes, flipping halfway through cooking. Serve.