Cherry Pies
/
Cherry Pies
Recipe Michael Weldon
Ingredients
400g cherries, pits removed and chopped
2 apples peeled and diced
50g butter
1/4 cup brown sugar
1tbs cider vinegar
1/4 cup raisins
pinch of salt
2 sheets butter puff pastry, cut in half lengthways
2 egg yolks, whisked
Raco saucepan
Method
Heat a saucepan over a medium heat. Add the butter, once melted add the cherries, apple and brown sugar, cook until the apple begins to soften. Add the vinegar, raisins, rosemary and a pinch of salt, cook until the mixture thickens. Remove from the pot and cool completely.
Lay the pastry out and top each piece with ¼ of the filling. Placing the filling down the centre of the pastry. Fold over the pastry to form a rectangle shape. Crimp the edges of the pastry with a fork. Repeat the process with all 4 pieces of pastry.
Heat an oven to 180deg C. Brush the pies with the egg yolk and back for 20-25 minutes until the pastry is puffed and golden.
