- 1
- 40 mins
- 55 mins
Ingredients
- 2 cups fresh cherries
- 3 large strawberries (or 6 regular berries)
- 1/4 cup caster sugar
- 2 tablespoons cornflour
- Juice of a half lemon
- 1 teaspoon vanilla paste
- 650 g puff pastry (I use Careme brand)
- 1 egg
Preparation
Step 1
Directions
Preheat the oven to 200° Celsius and take the puff pastry out of the freezer, setting it aside to thaw.
Remove and discard the pips from the cherries, cut them in half and place in a small mixing bowl. Add hulled and quartered strawberries along with the caster sugar, cornflower, lemon and vanilla bean paste and stir till the caster sugar has dissolved.
Take a large cookie cutter (I used a love heart shape) and cut as many pastry shapes out of the pastry as you can. Lay half of them on baking trays and top each with a tablespoon full of the cherry and berry mixture being sure to include as little juice as possible (don't worry we will use this later).
Top with the remaining pastry shapes and taking a fork, press the tines down around each shape to secure the two pieces of pastry together. Cut a cross into the top of each pie with a sharp knife and using a small spoon, try and fill each pie with as much of the cherry berry juice as possible pouring it through the cross.
Beat the egg in a small ramekin with a fork and brush the top of each pie with egg. Place in the oven and bake for 15-18 minutes until the pastry is puffed, crisp
Gorgeous looking pies. Difficult to beat Oz summer berries. I love the name too. Best wishes!!
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Cherry Berry Love Pies - make love, not war. Recipe on Chew Town now. Thanks to @sydneymarkets for the fresh summer produce