Cherry Pocket Pies
Description
These cherry pocket pies are easy to hold and are filled with sweet cherry filling and wrapped in a flaky crust that makes them a perfect dessert for home, picnics and even for lunch boxes.
Instructions
- Make the cream cheese dough and refrigerate for at least 30 minutes. The colder the dough, the easier it is to work with.
- Combine the cherries or blueberries, their juice, sugar, cornflour (cornstarch) and salt in a saucepan over a medium heat. Bring to a slow boil while constantly stirring. Boil for about 1 minute until the filling begins to thicken. Transfer to a bowl to cool completely before using. Do not put a hot filling on cold dough.
- Preheat the oven to 200 degree C fan (400 degree F/ Gas 6) and line a baking sheet with parchment.
- When the dough is thoroughly chilled, cut it in half horizontally. Put half of dough back in the fridge while you roll out the other half to about 3mm (1/8in) thickness. Using a glass or 12cm (4 3/4in) cookie cutter, cut out rounds.
- Place up to 1 tablespoon of filling in the middle of the round. Brush the edges with water to seal. Either fold the dough over to make a half-moon pocket pie or place another piece of dough on top of the filling. Using the tines of a fork, seal the edges. Chill each pie as you go along until all pies are ready to bake.
- Before baking, gently cut two or three slits into the surface of each pie and brush with beaten egg and water to give the pie a nice finish. Bake in the preheated oven for 16-18 minutes, checking after 13 minutes for colour and covering loosely with a piece of parchment, if necessary.
- Combine the glaze ingredients, if using, until a good dripping consistency is achieved. Drip the glaze onto the pocket pies, and serve.