1 (4-ounce) jar diced pimientos, drained and patted dry
2 (14.1-ounce) packages refrigerated piecrusts
1 large egg
1 teaspoon water
1 teaspoon kosher salt
Instructions
If preheating is recommended by your air fryer manual, preheat fryer to 400°.
In a medium bowl, whisk together cream cheese, mayonnaise, garlic powder, paprika, and hot sauce until smooth. Stir in Cheddar and pimientos.
On a lightly floured surface, unroll piecrusts. Using a 4-inch round cutter, cut 24 circles from crusts, rerolling scraps as needed.
In a small bowl, whisk together egg and 1 teaspoon water; lightly brush egg wash onto edges of each dough circle. Place 2 teaspoons cheese mixture in center of each circle. Fold dough over filling, pressing out air. Using a fork dipped in flour, crimp edges to seal. Lightly brush pies with egg wash. Make a small slit in top of each pie to release steam. Sprinkle salt onto pies.
Working in batches, place pies in air fryer basket. Set temperature to 400°, and cook until crust is lightly browned, 16 to 18 minutes. Let cool slightly. Serve warm.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pimiento-cheese-hand-pies-recipe/