- 500g (1 lb) cherries, stalked and stoned
- 50-75g (2-3 oz) brown sugar
- 450g (1 lb) Flaky Pastry or Sweet Shortcrust Pastry
- To Glaze:
- caster sugar
These cherry-filled turnovers are traditional at the end of the cherry picking season in August when they are made ‘bumper’ size for the pickers. In winter canned cherries can be used.
Roll out the pastry to 5 mm/1/4 inch thick. Cut out rounds using a medium saucer. Cover one half of each round with cherries, leaving a border of 1 cm / 1/2 inch and sprinkle liberally with brown sugar. Damp the border, fold over the other half of the pastry, press the edges together and pinch into flutes. Brush with milk and sprinkle with caster sugar. Bake in a preheated hot oven at 220°C/425°F, Gas Mark 7 for 20 minutes or until well risen and golden brown. Serve hot or cold, preferably with cream.