Cherry Almond Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the pastry:</strong></li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-75ml ice cold water</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item"><strong>For the cherry filling:</strong></li><li class="ingredients-single-item">300g fresh cherries, pitted and halved (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/4 tsp almond extract</li><li class="ingredients-single-item"><strong>For the almond frangipane:</strong></li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">75g ground almonds</li><li class="ingredients-single-item">1 tbsp all-purpose flour</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item"><strong>For assembly:</strong></li><li class="ingredients-single-item">1 egg, beaten for egg wash</li><li class="ingredients-single-item">2 tbsp demerara sugar (or granulated sugar)</li><li class="ingredients-single-item">25g flaked almonds</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round pastry cutter</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets create steam during baking, resulting in flaky layers).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water and almond extract, mixing just until the dough comes together – be careful not to overwork it. The dough should hold together when squeezed but not be sticky. Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. Cold dough is crucial for flaky pastry as it keeps the butter from melting before hitting the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the cherry filling. In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and almond extract. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and allow to cool completely. The cornstarch needs to reach boiling point to achieve its full thickening power.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the almond frangipane, cream the softened butter and sugar together until light and fluffy. Beat in the egg, then fold in the ground almonds, flour, and almond extract until well combined. This creamy almond mixture will provide a luscious contrast to the tart cherries.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled pastry to about 3mm thickness. Using a 10cm round cutter, cut out as many circles as possible, rerolling scraps as needed until you have 16 circles in total.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place 8 pastry circles on the prepared baking sheets. Spread about 1 tablespoon of the frangipane in the center of each, leaving a 1cm border. Top with 1-2 tablespoons of the cooled cherry filling. Be careful not to overfill or the filling will leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the edges of the pastry circles with beaten egg, then place the remaining 8 pastry circles on top. Press the edges firmly with a fork to seal, then trim with a small knife if needed for a neat appearance. Cut a small vent in the top of each pie to allow steam to escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the tops of the pies with beaten egg wash, sprinkle with demerara sugar, and scatter flaked almonds over each. The egg wash promotes browning and gives a professional glossy finish, while the sugar adds a delightful crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 22-25 minutes, or until the pastry is golden brown and crisp. If you notice them browning too quickly, cover loosely with foil for the remaining baking time. Look for bubbling filling through the vents as a sign they're done.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the hand pies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. The filling continues to set as it cools, so resist the temptation to bite into them too soon! Serve warm or at room temperature. These hand pies will keep in an airtight container for 2-3 days, or can be frozen for up to 3 months and reheated in a 160°C oven until warmed through.</li></ol>