Cherry Hand Pies

I love my cooking magazines, I find all sorts of great inspiration inside.  I had saved this recipe from Bon Appetit's July 2011 issue for Fresh Cherry Hand Pies., they looked so rustic and yummy.  And since I've been seeing cherries  all over the markets I decided to pick up a bag and try these.  These are easy to make, the only part that took time was pitting the cherries ~ I just cut them in half and cut out the pit.  It's a portable and easy version of Cherry Pie!  The original recipe said "Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic."

Recipe ~ makes 12 pies

1 1/2 Tbsp cornstarch

1 Tbsp cold water

2 cups fresh cherries, stemmed and pitted

2/3 cup dried cherries

1/2 cup granulated sugar

1 tsp vanilla 

1/8 tsp salt

1 package puff pastry - I used Pepperidge Farm

Flour for dusting

1 large egg white

Raw sugar for sprinkling

Line a large baking sheet with parchment paper.  Stir cornstarch and cold water in a small bowl to blend.  In a large saucepan combine the fresh cherries, dried cherries, sugar, vanilla and salt.  

Cook over medium heat, stirring occasionally, until the cherry juices are released - about 5 mins.  Add the cornstarch and water mixture, bring to a boil, let boil for several minutes - stirring often, until consistency is thickened.  Remove from heat and let cool to room temp, stir occasionally while cooling.

Roll out the puff pastry slightly on a lightly floured surface.

Cut the dough apart where the creases already exist - in rectangles, like above.  Whisk the egg white and 1 Tbsp water in a small bowl for egg wash.  Working with 1 rectangle at a time:  brush edges with egg wash.  Scoop about 2 Tbsp cherry mixture and place on one side.  Fold dough over filling and crimp edges with a fork to seal.  With a sharp knife, cut a few slits on top to vent.

Be careful - I filled mine a little too much and some oozed out

Brush tops with egg wash, then sprinkle with sugar.  Chill in fridge for about 30 mins.  Preheat oven to 375 degrees.  Bake pies until tops and bottoms are golden brown about 30 mins.  Let cool on wire racks.  Best served fresh!  

Slightly adapted from Bon Appetit

 

Enjoy!

 For more inspiration: check out some great cooking magazines, here:
http://astore.amazon.com/rosscoubak-20?node=23&page=1

Walnut-Arugula Pesto Pasta Salad with Heirloom Tomatoes and Mozzarella

Pasta salads are a great go-to summer meal, easy, fresh and cold, no oven required!  The variations are really endless.  Today I used mini bow tie pasta and mixed it with a homemade pesto, mini heirloom tomatoes and marinated mozzarella ~ healthy, colorful and yummy!  So avoid that oven this summer, be creative and make your own fresh pasta salad :)

 Recipe:
1/2 box mini bowtie pasta or pasta of choice
1 container mini heirloom tomatoes or cut up tomatoes of your choice - about 1 1/2 -2 cups
1 container marinated mozzarella balls, cut in 1/2, reserve marinade
fresh basil
About 1/2 of the prepared pesto recipe below or to taste

Pesto:  1/4 cup walnut halves - toasted just until fragrant.  2 cups cleaned fresh arugula.  1 cup cleaned fresh basil.  3 Tbs grated parmigiana cheese.  1 garlic clove
4 Tbs olive oil. Kosher salt.  
Transfer cooled walnuts, arugula, basil, cheese and garlic to a food processor and process until finely chopped.  Add olive oil and process until blended.  Stir in salt to taste.  

Cook pasta according to package directions, strain and let cool.  Mix in about 2 Tbsp of the reserved mozzarella marinade so that pasta does not stick together while cooling. Place in refrigerator to speed up cooling.  While cooling, prepare pesto.  When pasta has cooled, add desired amount of pesto (I used a little less than 1/2 of my mixture), tomatoes and fresh torn basil and mix with pasta, then add mozzarella and toss together.  Garnish with more fresh basil if desired, refrigerate until ready to serve.

 

Enjoy!