Msakhan Puff Pastry

We place olive oil and sliced onions in a pan over medium heat.

We sauté the onions until they soften, then add sumac, salt, and black pepper, and mix well.

Once the onions become tender and light in color, we add the chicken strips seasoned with cumin and coriander, and cook until done.

After the chicken is fully cooked, we add pomegranate molasses, stir until well combined, then remove from heat and let the filling cool slightly.

We fill the puff pastry squares with the prepared filling.

We seal the edges well using a fork to prevent them from opening while baking.

We brush the tops with beaten egg, then sprinkle sesame and nigella seeds.

We place the pieces in the Air Fryer, set it to Bake Mode at 195°C (383°F) for 15 minutes until golden brown.