Cherry Hand Pies
Cherry Hand Pies
A hand-held version of your favorite pie - can it get any better than this? Make a batch when cherries or other fruit of your choice is in season. You'll want to keep these on hand in your freezer when a craving hits or a portable dessert for your summer outings.
Servings: 6 hand pies
- 200 g of all purpose flour
- 100 g of butter cut into cubes
- 2 / 3 tablespoons of water
- Cherry Compote:
- 200 g of fresh cherries – pitted and halved Lemon juice to taste
- 2 tablespoons of water 1 tsp of finely ground fennel (or cinnamon or
- nutmeg or any other flavour)
- 3 tablespoons of sugar
- ½ tablespoon of cornstarch
- 1 tablespoon of sugar
- 1 egg lightly beaten
- For the pastry, sieve the flour into a large bowl. Add the butter and rub the butter into the flour until it resembles breadcrumbs. Add just enough water to bring the crumbs into pastry dough. Gather the pastry into a ball with your hand.
- Wrap the ball of pastry in cling wrap and leave in the fridge to rest for at least an hour. Meanwhile, put the pitted and halved cherries into a medium saucepan with the water, sugar and cornstarch. Cook for a few minutes over a medium heat, until the cherries soften and release their juices. Add lemon juice to taste and the ground fennel or other flavouring. Cook for a few seconds and take off the heat. Allow to cool.
- Preheat the oven to 400 F/ 200 Roll the pastry out on a floured surface until it as about 1/8 of an inch thick. Cut out circles of pastry using a cookie cutter that is about 4 inches in diameter. Place the circles of pastry onto the sheet of parchment paper.
- Using a pastry brush, brush the edges of the pastry circles with egg wash. Spoon a heaped teaspoon of the cherry compote into the center of each pastry circle. Fold the pastry circles in half and gently squeeze the edges together. Once you have made all the mini hand pies, gently press a fork around the edges of the pies to seal them. Brush the pies with more egg wash and sprinkle some sugar on top.
- Using the tip of a sharp knife, pierce a small vent in the center of each of the pies.
- Place the pies in the oven and cook for 15-20 minutes. They should be golden brown, on top and bottom when they are fully cooked. Serve with some crème fraiche.