Cherry Puff Pies

Last weekend I finally had a Sunday off so Saturday night we had friends over.  A few friends came from out of town and while texting about our plans for Saturday earlier in the week my one friend, whose family owns a fruit orchard - so she is a fruit guru, suggested we make fancy cocktails.  A few minutes later she sent me a link of a tasty looking gin + cherry combination.  She arrived Saturday night with a homemade sweet and sour cherry syrup and I haven't been able to get cherries off my mind since we enjoyed the cocktail together.

I woke up this morning to an e-mail informing me that work was cancelled due to the fact that up to two feet of snow is currently being dumped on Boston.  We will probably be housebound until Saturday afternoon, so the list of activities to keep busy include: baking, netflix, and painting my nails.  These 'pies' started off with the intent to be mini hand pies.  They are comprised of just a few ingredients - all ones that were on hand.  As they baked I realized I should have folded them in squares to make them more pie like, but they still tasted just as I hoped.

Cherry Puff Pies
makes six 3' round pies

• 16 oz frozen cherries, unthawed
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp cinnamon
• 1 1/2 tbsp corn starch
• 1 package of puff pastry, thawed.
• 1 egg white + 1 tbsp water for egg wash

1. In a small bowl combine 1 1/2 tbsp corn starch and 1 1/2 tbsp cold water.
2. In a sauce pan combine cherries, sugar, vanilla, lemon juice & zest and cinnamon.  Heat, stirring occasionally, until cherry juices are released.  About five minutes.
3. Add cornstarch to cherry mixture and bring to a boil, stirring often.  Once it boils, remove from heat and let cool to room temperature.
4. On a lightly floured surface lay your puff pastry out and cut it in to shapes you want.  I cut six circles from each sheet of mine.  (In retrospect I probably would have cut them into rectangles to fold in half.)
5. Working with one pastry piece at a time lay it on a parchment lined sheet.  Lightly brush edges with egg wash and place 2-3 tbsp of cherry filling in the center.  Lay another pastry piece over and, crimp together with a fork, and brush the top lightly with egg wash.  Repeat with remaining pieces.
6. Poke holes in the top of each mini pie to allow for venting and bake at 375 degrees for approximately 30 minutes, until golden brown.