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
- 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