These bite-sized pies, made with buttery crumbly pastry, will melt in your mouth. They are delicious served still hot from the oven, eaten as they are or served with a drizzle of custard or spoonful of vanilla ice-cream. A perfect summer treat, they make a delightful breakfast, brunch, lunch or dessert!
What you’ll need
For Shortcrust Pastry:
- 300g plain flour, plus extra for dusting
- 180g unsalted butter, chilled and diced
- 3/4 tsp Sugar
- one pinch of salt
- approx 150g ice cold water
For Mini Cherry Pies:
- Butter for greasing
- 350g cherries, stoned and half
- 2 tsps cornflour
- 3 tbsps caster sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Shortcrust pastry
- Plain flour, for dusting
- Eggwash
How to make it
For Shortcrust Pastry:
- Using a food processor, pulse butter flour, sugar and salt until the mixture resembles coarse breadcrumbs. Add water, a little at a time, and mix until a smooth dough is formed.
- Place dough on a floured surface and knead lightly. Leave to rest in the fridge overnight.
For Mini Cherry Pies:
- Preheat the oven to 180 deg C/350 deg F. Lightly grease a 4×6 section mini muffin tins.
- Stir stoned cherries with cornflour, sugar, vanilla extract and cinnamon.
- Roll half the pastry out thinly on a lightly-floured surface. Using a fluted cookie cutter, stamp out 24 circles. Press gently into prepared tins, rerolling the trimmings as needed.
- Brush the top edges of the pie cases with a little of the egg glaze, then spoon in the filling.
- Roll the reserved pastry out thinly on a lightly-floured surface, then stamp out desired shapes and arrange over the pies. Brush with eggwash.
- Bake in the preheated oven for 15 minutes, or until golden.Leave to cool in the tins for 10 minutes, then loosen with a round-bladed knife and transfer to a wire rack to cool.
- Serve warm, or cold, sprinkled with cinnamon sugar, custard or vanilla ice-cream.