Cotton-Soft Pastries in the Air Fryer

Ingredients

Dough

• 180 g yogurt at room temperature (or 250 g with 1 1/2 cups whole wheat flour)
• 1/2 cup vegetable oil
• 1 tbsp sugar
• 1 tbsp yeast (1 sachet)
• 1 tsp baking powder (1/2 sachet)
• 1 tsp salt
• About 3 cups flour

Meat filling

• 300 g minced beef
• 1 large tomato, chopped
• 1/4 cup pomegranate molasses
• 2 tbsp tahini
• 4 large garlic cloves, crushed
• 1/2 tsp salt
• 1 tsp each of black pepper, cinnamon and paprika
• A pinch of cloves, cardamom and nutmeg
• 1 tbsp olive oil

Other fillings

• Turkish halloumi with nigella seeds
• Fresh chopped spinach with onion soaked in vinegar, oil, lemon, sumac and salt, plus citric acid, chili and black pepper to taste, prepared the day before
• Cheese and spinach together

Method

1. Activate the yeast with 2 tbsp warm water and the sugar to check it works. In the mixer, rub the sifted flour with the yogurt, oil, salt and sugar, add the yeast and baking powder and rest half an hour.
2. Shape into balls and rest 10 minutes, then stretch each with vegetable or olive oil, add the filling and shape as you like.
3. Air fry at 200°C, 3 or more at a time depending on size, for 4 to 5 minutes until browned all over (or 230°C for 7 minutes in other fryers, watching the bottom).