Cherry Muffin Tin Pies

If we may say so, this is a damn fine cherry pie.

10 minutes prep

30 minutes cook

Serves 12

Hugh Woodward

Ingredients

2sheets of puff pastry

500gfrozen pitted cherries, thawed

200gcaster sugar

1 tbsplemon juice

2 tbspcorn flour

1egg, beaten

4 tbspgranulated sugar

This is a little twist on a little classic we did a few months guy featuring sausage meat, cheese and chutney. See this as the dessert version.

Method

Preheat the oven to 180°C.

Take the sheets of puff pastry and allow them to warm up a little from the fridge.

Mix the cherries with the caster sugar. Keep mixing until the sugar has all turned red from the cherry juice. In a little bowl mix the lemon juice with the corn flour to form a slurry, then mix that into the sugary cherry mixture.

Take one of the sheets of pastry and gently drape it over a well oiled 12 hole muffin tin. Gently push the pastry into the holes without ripping it.

Use a large spoon to fill the holes with the cherries and their juice, then brush around the edges with the egg and lay the other sheet of pastry on top.

Brush with the remaining beaten egg and scatter evenly with the sugar, then place in the middle of the oven and bake until the pastry is golden and puffed up, roughly 30 mins.

Cut them up and eat warm with ice cream.