LITTLE CHERRY PIES

Makes 8 750g fresh cherries, pitted, halved 1½ tablespoons cornflour ½ cup caster sugar 1 teaspoon vanilla extract 2 cups plain flour ¼ teaspoon salt 150g cold butter, chopped extra ¼ cup caster sugar 5 tablespoons iced water 1 egg, lightly whisked 1 teaspoon white sugar

Place cherries in a medium saucepan over a medium heat. Cook, stirring, for 4–5 minutes or until cherries just begin to release their juices. Place cornflour in a small bowl. Add a little juice from cherries and stir to combine. Stir into cherries. Add caster sugar and cook, stirring, for 2 minutes or until mixture boils and thickens. Remove from heat and stir in vanilla extract. Transfer to a bowl and place in refrigerator for 1 hour or until cold. Preheat oven to 190°C. Lightly grease 8 holes of a 1⁄3 cup-capacity muffin pan. Process flour, salt, butter and extra caster sugar in a food processor until it resembles fine breadcrumbs. Add iced water and process until a soft dough forms. Turn onto a lightly floured surface and gently knead until dough comes together. Shape two-thirds of dough into a disc. Shape remaining dough into a smaller disc. Wrap each disc in plastic wrap and place in refrigerator for 10 minutes to rest. Roll out larger dough portion between 2 sheets of baking paper until 3mm thick. Using an 11cm round cutter, cut 8 discs from pastry. Line muffin holes with pastry discs. Brush insides and top edges of pastry cases with egg. Add pastry trimmings to remaining dough portion, and gently knead until smooth and combined. Roll out dough between 2 sheets of baking paper until 3mm thick. Cut out decorative tops of your choice. We used a 7.5cm round cutter to cut pastry discs for lids, a 6cm star-shaped cutter to cut stars from cut-out lids, and cut remaining pastry into 5mm-wide strips to create lattice tops. Spoon cold cherry filling into pastry cases until three-quarters full. Top with pastry tops of your choice and gently press edges together with a fork to seal. Brush pastry tops with remaining egg and sprinkle with white sugar. Place muffin pan on a large baking tray to catch any juice. Bake for 35–40 minutes or until pastry is golden. Cool in pan for 5 minutes, then carefully transfer to a wire rack. Serve cherry pies warm or chilled. NOTE You can make cherry filling up to 1 day ahead and store in an airtight container in the refrigerator. >