This recipe uses mozzarella as the base filling to standardize the quantity and make the dough clear. The objective is to form a crispy, golden crust without drying out too much, keeping each pastry tightly closed during preparation.
Ingredients
• 10 discs of ready-made fresh pastry dough, measuring approximately 12 to 14 cm in diameter (approximately 350 g)
• 200 g coarsely grated mozzarella cheese
• 1 tablespoon olive oil, for brushing
• 2 tablespoons of water, to help with sealing
Preparation method
1. Preheat the Air Fryer
Preheat the Air Fryer to 200 °C for 5 minutes. Meanwhile, keep the dough covered or in the packaging so the edges don't dry out before assembling.
2. Fill without overdoing it
Place 20 g of mozzarella in the center of each disc, leaving a free edge of approximately 1.5 cm. Avoid spreading the cheese all the way to the edges, as fat and moisture in the closing area make sealing difficult.
3. Close and seal well
Apply a minimum amount of water only on the edge, fold the dough over the filling and press first with your fingers to expel excess air. Then, press the entire edge with a fork, without piercing the central part of the pastry.
4. Brush a thin layer of olive oil
Brush both sides of each pastry with a thin film of olive oil. The surface should only be slightly satiny; Excess olive oil does not replace deep frying and can leave heavy spots in the dough.
5. Distribute without overlapping
Place 4 to 5 pastries at a time in the basket, or the amount that fits in a single layer with space between the pieces. Do not stack or let the edges stick together as hot air needs to circulate around the dough.
6. Bake and turn halfway
Bake at 200°C for 5 minutes. Turn the pastries over and continue for another 3 to 5 minutes. Remove as soon as they are golden, with small bubbles on the surface and firm edges. Repeat with the second batch.
7. Wait 2 minutes before serving
Transfer the pastries to a wire rack or plate without covering and wait for about 2 minutes. This short rest helps the steam to escape without softening the dough and reduces the risk of burning yourself with the hot filling.
Right spot / how to know it’s ready
The pastry should be golden relatively evenly, with small bubbles in the dough, edges that are dry and crispy to the touch and no light streaks that look like raw dough. When breaking a unit, the shell should break with slight resistance, without becoming rigid like a biscuit, and the cheese should be melted. If the dough is already dark before it becomes crispy, stop preparing it; Air Fryers vary in power and air circulation.
Tips for the recipe to work out
Use little filling per unit
For 12 to 14 cm discs, around 20 to 25 g of filling is a safe range to seal without forcing the dough. Too much filling creates pressure during heating and increases the chance of the pastry opening.
Prefer cold, slightly moist filling
Very hot, wet or loosely sauced fillings release steam and moisture near the edges. This weakens the seal and can make the dough less crispy.
Do not soak the edge with water
The water only serves to slightly moisten the area that will be pressed. If there is too much water, the dough will soften and may stick to the basket or lose its crunchiness.
The oil should only form a film
The small amount of fat helps with color and surface texture. Without olive oil, the pastry can still bake, but it tends to be paler and feel drier.
Watch the first wave
Use 8 minutes as the first checkpoint. If it is still very light, continue at 1-minute intervals until you reach the desired golden color, avoiding extending the time unnecessarily.
Substitutions and variations
The mozzarella can be replaced with standard cheese, cheese or a mixture with provolone, as long as the filling is not excessively moist. For ground beef or shredded chicken, use approximately 20 to 25 g per unit and add the stuffing already cooked, cold and free of broth. Very fluid cottage cheese, excessive raw tomatoes and thin sauces increase the risk of leakage; If you want to use wet ingredients, combine them with a firmer filling and reduce the quantity.
It is possible to prepare it without olive oil, but the surface tends to brown less and may appear drier. Time must continue to be guided by color and texture, not just the clock.
How to store
Pastel made in the Air Fryer is best immediately after preparation. If you have leftovers filled with cheese or another perishable ingredient, let them cool only as necessary and refrigerate in an airtight container for up to 2 hours. Consume within 3 days. To recover some of the crispiness, heat in the Air Fryer at 180°C for 3 to 5 minutes, just until hot and crispy again.
How to serve / side dishes
Serve while still hot, accompanied by pepper sauce, well-drained tomato vinaigrette or a fresh salad. Avoid covering freshly prepared pastries, as the trapped steam will soften the surface.
Common mistakes
Why did my pastry open in the Air Fryer?
The most common causes are excess filling, air trapped inside the pastry, dirty filling edges or superficial sealing. Leave a free margin, expel excess air before closing and press the entire edge with your fingers and then with a fork.
Why was the dough dry and hard?
This usually happens when the pastry stays in the basket for too long, when the dough was already dry before baking or when there is no fat on the surface. Keep the dough covered during assembly, brush on a thin film of olive oil and remove as soon as the golden color and crunch appear.
Why was the pastry light and not very crunchy?
A very full basket, overlapping pieces, damp filling or an Air Fryer that is still cold reduce air circulation and delay browning. Preheat the appliance, bake in a single layer and leave space between the units.
