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Cherry Pie Pocket Puffs

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


1. Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend.
2. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
3. Roll out pastry on a lightly floured surface to an 18x15" rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles. 
4. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
5.Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3" packet. 
6. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
7.Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes.
8.  Preheat oven to 375°. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely.

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  1. i don't like cherries too... but the puffs look so yummily attractive :)


  2. I love cherries to bits {as you probably know} and the younger teen hates them to death, pips and all. But take the pips out, serve them in a pie or in yummy hand pies like these, and you'll have him eating out of your hand {if you want to that is...!!}. So pretty and so yummy. Michael Rouxs puff pastry will need to wait for winter!

  3. This great! I am going to showcase this on my Facebook page https://www.facebook.com/SeductionInTheKitchen you are welcome anytime to post your photo and post links on it!