Cherry Hand Pies

SERVES: 6  COOK TIME: 35 minutes  TOTAL TIME: 45 minutes

Ingredients

Egg Wash (1 large egg beaten with 2 tsp milk)
2 Puff Pastry Sheets (if frozen thaw in the refrigerator)
Sugar
1 can Solo Cherry Cake and Pastry Filling

Instructions

Roll out puff pastry sheets over a lightly floured surface. Using a biscuit/cookie cutter, cut sheets into 6 circles each. Using a pastry brush, brush edges of 6 of the circles with egg wash. Spoon 2-3 tbsp of Solo Cherry Cake and Pastry Filling onto each of those 6 circles. Place the other 6 circles over the cherry filling lining the edges up as best as you can. Crimp the edges using a fork to seal them shut. Repeat until you have a total of 6 pies. Using a sharp knife, slice 2-3 slits in tops for air vents. Brush all tops of pastry pie with egg wash and sprinkle with sugar. Bake for 30-35 minutes or until tops are golden brown at 375F.

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