Lime and Fresh Cherry Hand Pies | Veggie Desserts Blog
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4.8 from 10 votes

Lime and Fresh Cherry Hand Pies

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 169kcal
Author: Kate Hackworthy | Veggie Desserts


  • 200 g 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.


Calories: 169kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 116mg | Potassium: 101mg | Fiber: 1g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 2.3mg | Calcium: 10mg | Iron: 0.9mg