Cherry Hand Pies

These fruity and sweet pies can be enjoyed anytime and anywhere. Thanks to their practical size, they are ideal for a quick snack on the go! You can use all sorts of pie fillings for these delicious little pastries!

Ingredients for 12 pieces

Dough:

200g flour

100g butter

1 egg

1 egg yolk

1 tsp vanilla extract

80g sugar

1 pinch of salt

Filling:

1 glas of cherry compote (370ml)

2 tbsp cornstarch

3 tbsp sugar

1/2 tsp cinnamon

1 egg yolk

3 tbsp milk

Method

Mix flour, sugar and salt. Add egg, egg yolk, butter and vanilla extract and work into a smooth dough, using your hands. Wrap up in plastic wrap and let rest in the fridge for at least 30 minutes.

Mix cherry compote and sugar in a small pan and bring to a boil until sugar dissolves. Stir together cornstarch and 2 tbsp of water and add to the pan. Let simmer at medium heat until compote becomes thick. Stir in cinnamon and set aside.

Heat oven to 220°C. Roll out the dough to 4 mm thickness and cut out 24 circles using a round biscuit cutter (Ø 6cm). Put some cherry filling on half of the circles using a small spoon. Cut the rest of the circles crosswise using a sharp knive and put them on top of the fillings. Seal the hand pies firmly and press down the edges with a fork. Regrigerate the hand pies for about 30 minutes.

Line a baking sheet with parchment paper. Stir together egg yolk and milk and brush the hand pies with egg wash. Place them on the lined baking sheet and bake for about 20 minutes until golden brown.