Prep the filling: In a bowl, combine pulled pork, barbecue sauce (if using), shredded cheese, green onions, cream cheese, smoked paprika, and black pepper. Mix until the cheese is evenly distributed and the pork clumps together slightly.

Preheat the air fryer: Set your air fryer to 350°F (175°C). Lightly spray the basket with oil to prevent sticking.

Roll and cut the dough: Unroll pie dough or puff pastry on a lightly floured surface. For hand pies, cut into 4–5 inch circles or rectangles. Aim for 8–10 pieces depending on size.

Fill and seal: Spoon 2–3 tablespoons of filling onto one half of each piece, leaving a small border. Brush edges with a bit of egg wash. Fold over and press the edges to seal. Crimp with a fork for a tight seal.

Vent and glaze: Cut a small slit on top of each pie for steam to escape. Brush tops with egg wash. Sprinkle with sesame seeds or flaky salt if you like.

Air fry in batches: Place pies in a single layer in the basket, leaving space between them. Cook for 10–13 minutes, or until deep golden and crisp. Puff pastry may cook slightly faster than pie dough. Rotate or flip if your air fryer browns unevenly.

Check doneness: The filling is already cooked, so you’re looking for a bubbly interior and fully browned pastry. If needed, add 1–2 more minutes.

Cool briefly: Let pies rest for 5 minutes before serving so the cheese sets and the steam settles.