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Cherry Mini Pasty

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Ingredients

Adjust Servings:
For the pastry
2 cups Flour, All purpose
2 tbsp Sugar
3/4 tsp Baking powder
1/2 tsp Salt
3 tbsp Butter unsalted
2 tbsp Canola Oil
To dust Confectioners sugar
For the filling
3 cups Cherries pitted
1/3 cup Sugar
1/ tsp Cinnamon - ground
Pinch Salt
1 tbsp Cornstarch
1 tbsp Lemon juice
To assemble
Beaten Large Egg

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Cherry Mini Pasty

Features:
    Cuisine:

    Hand pie sized pasty with a water based pastry and home made cherry filling.

    • 1 hr 25 mins
    • Serves 8
    • Medium

    Ingredients

    • For the pastry

    • For the filling

    • To assemble

    Directions

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    Steps

    1
    Done

    Using the food processor, pulse the flour, sugar,baking powder and salt together.

    2
    Done

    Cut the butter into small cubes and add to the food processor along with the canola oil. Pulse until it looks like crumbs. Gradually drizzle in 6 tablespoons of ice cold water with the food processor running. Stop when the mixture comes together into a dough, pulling away from the sides a bit.

    3
    Done

    Tip the dough out onto a piece of cling film. Bring it together, kneading a little and form into a ball. Wrap up in the cling film and refrigerate for 1 hour.

    4
    Done

    While the pastry is chilling, put the cherries, chopped roughly, sugar, ground cinnamon and salt in a saucepan. Heat on medium heat for about 5 minutes until the cherries are releasing all their juice, stirring lightly. Bring to a simmer and cook for another 5 minutes.

    5
    Done

    Take about 2 tablespoons of the cherry juices and place in a small bowl along with the cornstarch. Mix together well then pour into the saucepan keeping the heat up and stirring as the mixture thickens. Continue for about 6 minutes. The mixture should be quite thick. Tip into a bowl, add the lemon juice and set aside to cool.

    6
    Done

    Take the refrigerated pastry and divide into 8 equal portions. Roll into balls. On a lightly floured work surface, roll each ball into a circle of 6 inches. Stack the circles on a plate separated by parchment paper and place back in the refrigerator for 30 minutes.

    7
    Done

    Preheat the oven to 400ºF. Remove the pastry circles from the refrigerator and allow to stand for 5 minutes before assembling the pasties. Use a little water to wet the perimeter of a pastry circle then place about 2 tablespoons of the cherry mixture in the center. Bring the sides up and seal. Repeat with the remaining pastry circles.

    8
    Done

    Place on a parchment covered baking sheet. Brush the pasties with beaten egg and bake for 20 minutes or until golden. The mixture is fully cooked so this part is all about the crust.

    9
    Done

    Serve warm or cold and with heavy cream if desired.

    Ian Cooks

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