- Total time 1 hour & 15 minutes
- Portion size 6 servings
Ingredients
Method
Line baking sheet with parchment paper.
On lightly floured surface, roll 1 sheet of puff pastry to 12-inch square. Cut into equal thirds. Place on prepared pan. Repeat with remaining sheet of pastry, adding thirds to the same pan (they can overlap slightly). Refrigerate for 15 minutes.
Meanwhile, in bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla and salt. In small bowl, beat egg and milk with fork until combined.
Place pastry rectangles on lightly floured surface. Spoon 1⁄3 cup cherry mixture on one half of each rectangle, leaving 1⁄2-inch border on each side. Brush border with egg mixture. Fold pastry in half to cover cherries; press edges with fork to seal. Trim edges to even if needed. Return to prepared pan. Refrigerate for 20 minutes. Preheat oven to 375°F.
Cut three 1⁄2-inch vents into the top of each pie. Brush top of pies with egg mixture; sprinkle with sugar (if using). Bake until golden brown and puffed, 25 to 30 minutes. Leave on pan to cool completely.
Nutritional facts PER PIE about
- Fibre 2 g
- Sodium 290 mg
- Protein 7 g
- Calories 500
- Total fat 29 g
- Cholesterol 16 mg
- Saturated fat 7 g
- Total carbohydrate 54 g
