Of all the fruits in the world, cherries are my least favourite. So much work for a tiny piece of fruit and the pit so boring and large. Bleah.
Yet there is something about making cherry jam that sounds so Brit and old world. I am just about imagine matronly women pitting away these bright red globules and stirring them over a woodfire to make a couple of jars of cherry jam.
Frankly when it comes to this fruit, I am way too lazy. I might as well wash and pop them in my mouth than slave over removing the pit. But sometimes, sometimes you feel inspired and you find a way to pit the dang fruits with a little help. A kilo to be exact.
To be honest I was all set to make some jam until by accident I spied some puff pastry in my freezer and I had realised I had to bake a pie. Because cherry pie, to be honest was one of the first pies I had ever tasted in my life and suddenly I felt like a bite of pie. I wanted it. I needed it.
I had scrapbooked a cherry pie recipe several years ago. And obviously when I needed it, I couldn't find it, so I searched for the recipe online and stumbled upon something quite so similar.
I know the name seems like quite the tongue twister. But it's worth stumbling on each word. These pocket pies are extremely portable. And they taste as good cold as they taste warm. And they keep for at least a good 2 days.
Oh and I didn't make the puff pastry that was shop bought.And Michel Roux is going to be very upset with me, I know. But it's just too hot. Meanwhile do look at his awesome puff pastry recipe.
Cherry Pie Pocket Puffs
Adapted from Bon Appetit's Cherry Hand Pies
1 1/2 tablespoons cornstarch
2 cups fresh cherries, stemmed and pitted,
2/3 cup raisins
1/2 cup sugar
1 teaspoon vanilla extract
1 stick of cinnamon
1/8 teaspoon salt
1 package of puff pastry
Flour (for dusting)
1 large egg white
1 1/2 teaspoons raw sugar