- Mini Cherry & Almond Pies.jpg (27.77 KiB) Viewed 288 times
Takes: 1¼ hours plus cooling time
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 550g cherries, pitted and halved
- 225g caster sugar
- 4 tbsp cornflour
- Butter, for greasing
- 2 x ready-rolled shortcrust pastry sheets, defrosted if frozen
- Plain flour, for dusting
- Milk, for brushing
- 100g flaked almonds
- Icing sugar, for dusting
Method
1. Place the cherries in a large saucepan over a medium heat. Heat until the juices are released, the simmer for 10 - 15 minutes, stirring regularly.
2. Combine the sugar and cornflour in a bowl and add to the cherries. Mix well. Simmer for 2 minutes or until thickened. Remove from the heat and leave to cool.
3. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Lightly grease a 12 hole muffin tin. Using a 7½cm round cutter, cut out 12 circles from one pack of the pastry, rerolling when needed. Use to line the holes of the muffin tin. Cut out 12 circles of the same size from the remaining pack of pastry. Set aside.
4. Fill each case with a heaped tablespoon of the cherry filling. Brush the edges of the pastry with a little milk. Top with the pastry lids and press down the edges to seal. Brush with a little milk and scatter with the almonds. Bake for 15 - 20 minutes until golden. Leave to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or cold, dusted with icing sugar.
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