Cherry Hand Pies-Cherry Hand Pies Recipe

Be sure to thaw the puff pastry before using, ideally in the fridge overnight day. Puff pastry can also be thawed quickly on the countertop, but keep an eye on it on hot days so it doesn’t get too soft to work with.

how to make cherry hand pies?

material

• 1 pound fresh or frozen sweet cherries — peeled but left whole if fresh, thawed if frozen
• 1/3 to 1/2 cup sugar
• 1 tbsp corn starch
• Juice and rind of one lemon
• 1 large egg + 1 tbsp water
• 1 17-oz. package of puff pastry, thawed
• coarse decorating sugar (optional) .

method

1 Preheat oven to 450°F. Line a baking sheet with silver paper  and set aside.

2 Make Cherry Filling: In a colander set over a bowl, combine cherries, 1/3 cup sugar, corn starch, lemon zest, and juice. Stir to mix and then let it sit for 15 minutes. This resting time allows some of the juice to extract from the fruit and will ensure that your filling is not too runny. Don’t worry. There will still be plenty of cherry juices left!

Taste after 15 to 16 minutes and add more sugar if required.3Unroll and cut the puff pastry. When you’re ready to make the hand pies, unroll a portion of the puff pastry and press it gently to an even thickness. Cut into 6 even rectangles and place the rectangles on a baking sheet covered with parchment paper.

Cut the second sheet of puff pastry into matching pieces.

4 Hand Pie Filling: Spoon about three tablespoons of cherry filling onto each rectangle on a baking sheet and then top with rectangles from the second sheet of puff pastry. Using a fork, crimp the sides of the arm to seal them. You should get five to six cherry hand pies from the recipe.

With a serrated knife, cut 2 or 3 slashes on top of each hand pie. egg and tablespoon of water and brush over each hand pie whisky together. Sprinkle with coarse sugar, if using.

5 Freeze the pie briefly. Before baking, freeze the hand pie for 15 to 30 minutes to chill the filling so it doesn’t burst during baking.

The pie can also be frozen whole, wrapped tightly in plastic wrap, and stored for up to 3 months before baking.

Bake 6 pies: Remove the pie from the freezer and pop it straight into the oven. Bake 13 to 15 minutes, rotating pans once halfway through until hand pies are beautifully browned and puffed.

If you’re baking completely frozen hand pies, you can take them straight from the freezer to the oven. Add 5 to 6 minutes to the baking time.

7 Serve chilled, or store. Let hand pie cool before serving. Once cooled, store leftover hand pie in an airtight container in the refrigerator. They will keep for a 5 to 6 days.