These cherry hand pies are quick and easy to make, particularly with store-bought shortcrust pastry. They’re a great way to use up the season’s beautiful sweet cherries.
Pastry for Cherry Hand Pies
I used vegan shop bought shortcrust pastry, so these are naturally vegan if you use non-dairy milk for brushing! Check the packaging to make sure yours is if required. Plus, you can often found gluten-free shop bought pastry.
If you’d like to make your own pastry, it’s quite easy. If you’d like to add some colour to your cherry hand pies, why not make my spinach pastry or beetroot pastry – the vegetables bring colour and a bit of goodness to the pastry, but you can’t taste it!
The lime brightens the fragrant cherries and adds a subtle zingy flavour.
To avoid crimson-stained hands, I use a cherry pitter. It may be one of those gadgets that you only use occasionally, but it’s inexpensive and every time I need it I’m soooo pleased by how much easier it has just made my life!
Get the recipe for Lime and Fresh Cherry Hand Pies
If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes!
- 200g (1 ½ cups) fresh cherries, pitted
- 2 tablespoons caster sugar
- Zest and juice of ½ a lime
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch/cornflour
- 2 teaspoons water
- 1 x 375g package ready rolled shortcrust pastry (defrosted if frozen)
- Milk for brushing
- Preheat oven to 190C/375F. Line a baking sheet with baking parchment paper (or use the parchment from the pastry packet)
- Remove the pits from the cherries with a pitter gadget (much easier!) or carefully with a knife.
- Add the cherries to a large saucepan over a medium heat with the sugar, lime zest and juice and vanilla. Bring to the boil, then reduce the heat to low and cook for 5 minutes, stirring occasionally.
- Make a cornstarch slurry by dissolving it in the water, then add it to the cherry mixture and stir to combine. Bring back to the boil, heat for 1 minute, then remove the pan from the heat. It will be thick but not overly gelatinous.
- Unroll the dough and cut into 6 equal-sized squares. Spoon 2 heaped teaspoons of the filling onto one side of each pastry square. Brush a little milk around the edges, fold the dough over and use a fork to crimp and seal the edges. Brush with some more milk, then use a sharp knife to cut slits in the pastry. Sprinkle with the demerara sugar and bake for 20-25 minutes, or until golden. Serve warm or cold.
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