Easy Cherry Hand Pies is a perfect, portable summer dessert. You eat it with your hand, no need to cut and serve on plates with a spoon.
The pastry is flaky and crunchy and the filling full of juicy cherries. I make this with fresh puff pastry, but if you can’t find it frozen works as well. Just make sure its defrosted before you start.
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Easy Cherry Hand Pies is the perfect, portable summer dessert. The pastry is flaky and crunchy and the filling full of juicy cherries. You eat it with your hand, no need to cut and serve on plates. Easy and delicious!
- 500 g cherries pits removed
- 2-3 tablespoon maple syrup
- 2 teaspoon lemon juice
- 2 tablespoon chia seeds
- 2 sheets of fresh puff pastry
- 1 egg, beaten
- 2 tablespoon turbinado sugar
Start with making the cherry chia jam.
Add the cherries, maple syrup and lemon juice to a pan with a splash of water. Bring to a boil while stirring and simmer for 10-15 minutes, stir occasionally. Once the cherries are soft and juicy, take the pan off the heat.
Taste it and adjust with more maple syrup if desired, the amount needed depends on how sweet your cherries are.
Mash the cherries using a fork to a chunky consistency. Stir in the chia seeds and let cool in the pan for 15 minutes.
Preheat the oven to 190C (375F) and line a baking sheet with parchment paper.
Cut each sheet of puff pastry to 6 rectangles, you will end up with 12 in total. Lightly prick them all with a fork.
Place 6 of the rectangles on the prepared baking sheet. Brush the edges with egg wash and fill the center with about 2-3 tablespoon cherry chia jam. Put a rectangle of the puff pastry on top as a lid. Crimp the edges with a fork to seal in the filling. Cut two lines on the top using a very sharp knife. Brush the top with the egg wash and the sprinkle a little sugar on top.
Bake the pies for about 20-25 minutes making sure they dont get too much color. Let them cool down a little and then serve.