Mini Cherry Pastry Pies
If you have leftover cherries, bake these Mini Cherry Pastry Pies. This easy recipe features a buttery shortbread crust, perfect for a delightful single serving.
- Prep Time: 20-30 min
- Cook Time: 20 min
- Total Time: 50 min
- Yield: 10-12
- Category: Desserts, snack
- Method: Oven cook and baking
Ingredients
Units
Scale
- Shortbread recipe ⬅️
- 4 cups of pitted fresh cherries
- 1 cup of granulated fine sugar
- 1 cup and 2 tablespoons of water
- 2 tablespoons of corn starch
- 1 teaspoon of lemon zest
Instructions
- Make the shortbread pastry crust recipe. Get the recipe ➡️ Easy shortbread crust pastry
- Cover the shortbread dough and keep chilled in fridge for about 20-30 minutes while you prepare the filling.
- Preheat the oven to 180 deg. C (350 deg. F) At least 20 minutes before baking. (if you using a Therma fan) Grease a baking pan and place wax proof paper or parchment paper over.
- Over a medium low heat on the stovetop, place the cherries (pitted and stems off) with the sugar and the 1 cup water and cook for at least 10 minutes.
- With the two tablespoons of water, mix your corn starch to a paste. Add this paste and the lemon zest to this mixture and stir to incorporate all until thickened. Leave to cool to room temperature.
- Flour the surface and place your chilled dough on and roll out. Roll to about a 1/4 inch thick. Cut with a pizza cutter the pastry into long strips as many as you can. (the size is up to you for these mini pies) Making them no less than 2 inches wide. then divide those strips into rectangles that should be about 4 inches long. The one half of the rectangle should have at least 3-4 small slits in. Keeping an edge between the slit half and plain half. As we going to fold the one half over the top of the jam filling.
- Finely add 2-3 teaspoons of filling in the flat piece of pastry (see how much fits, no to much). To join the pastry together just dot with some water or milk the edge where the pastries will meet. Fold over the slit pastry over the cherry filling and join by pressing gently with a fork or your fingers. Repeat this until all the pastry is used up.
- Place in the preheated oven and bake for about 18-20 minutes until lightly brown.
- Remove these and leave on a cooling rack for 2-4 minutes for them to lightly cool, before removing from the baking sheet and placing them on the cooling rack to cool further.
- These are mini rectangular pies that make a good size for a single serving. They are not that sweet, but the buttery shortbread pastry may balance the flavors.
Notes
- For more sweetness add some strawberries to the filling.
- use puff pastry or shortbread pastry for these mini pies.
Find it online: https://www.fillmyrecipebook.com/mini-cherry-pastry-pies/