This recipe is an extract from The Pie Project Cookbook by Phoebe Wood & Kirstin Jenkins, a beautiful book filled with 60 delicious sweet pies.
Cherry Jam Handpies
Serves: 12
Ingredients
- 2 x 435g Carême sweet vanilla shortcrust pastry, defrosted
- 500g jar pitted morello cherries in syrup, drained, juice reserved (about 200ml)
- 110g caster (superfine) sugar
- 2 tablespoons cornflour (cornstarch)
- 160g cherry jam
- 1 egg, lightly beaten
- icing sugar to dust
Method
- Cut the pastry into 12 even squares. Place on two baking trays lined with baking paper and chill while you make the filling.
- Bring the cherry juice and caster sugar to a simmer in a saucepan over medium–high heat, stirring to dissolve the sugar. Simmer for 15 minutes or until reduced by half. Mix 3 tablespoons of the syrup with the cornflour in a small bowl until smooth, then return to the saucepan along with the cherries and cherry jam. Simmer for a further 8 minutes or until the liquid is thick and glossy. Remove from the heat and leave to cool completely.
- Preheat the oven to 180°C (350°F). Place 1 tablespoon of the cherry filling in the centre of each square and brush the edges with beaten egg. Fold over the pastry to make a rectangle and press the edges to seal with a fork. Cut a few small slits in the tops to allow the steam to escape, then brush with more beaten egg. Bake for 20 minutes or until golden and bubbling. Cool slightly, then dust with icing sugar to serve.
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