Almond and Cherry hand held pies

Remove puff pastry out of freezer atleast 1/2 hour before you plan to make the pies.

With help of straw deseed the cherries and keep it aside.

Make cornflour slurry with 2 tbsp of water.

Toast almond flakes on a pan over medium heat until they are light brown.

Put the de seeded cherries in the saucepan along with sugar and lemon juice. Place the saucepan over medium heat and let the sugar dissolve and cherries release it juices.

Once the sugar and cherries juice is all syrupy add cornflour slurry and mix well.

Within a minute or two the cherries sauce will thicken and then add toasted almond flakes and butter. Stir well.

Remove from heat and let cherries filling cool down before filling it in pastry.

Carefully separate all the puff pastry from each other. Gently with help of rolling pin stretch each puff pastry in rectangular shape. ( Dust all purpose flour if required)

Place a generous spoonful of cherry filling on centre of each pastry. Slightly dampened the sides of pastry and cover the cherry filling with the pastry like an envelope.

Crimp the edges with fork, so the filing doesn't oozes out while baking. Repeat the same with remaining puff pastry sheets.

Preheat Air fryer / Oven at 180 degrees C for at least 10 minutes before place the pies to cook.

Place the pies in the basket of Air fryer / lined baking tray and brush it with milk or beaten egg to give nice colour and shine to pies.

Let it bake for 12-15 minutes at 180 degrees C.

Place the pies on wire rack to cool down a bit.

Make sugar glaze by mixing icing sugar and milk. Drizzle over the pies and sprinkle toasted almond flakes before serving.