It is hard to describe how we were all feeling in Sydney this morning after the emotional scenes in our city over the past couple of days. After awaking yesterday to a gorgeous Sydney day, events of the day quickly took a chilling turn at 10am as we heard of hostages being held at gunpoint in the city centre by a politically motivated individual. It was hard not to get caught up in speculations being made through media outlets and the many vocal individuals weighing in on social media perpetuating misinformation. I deal in facts, and many weren’t known until today.
You can read all about the events in the news, so I’m not going to write about that here. I’m only writing this to say that love will always be stronger than hate. Love doesn’t deal in fear mongering and terror, or exacting revenge on those uninvolved in any wrong doing. Australia is a free and loving nation, with most of us welcoming to all individuals. And so, our love goes out to the hostages that got out safe and sound, our love goes to the hostages and police that are recovering in hospital, our love and thoughts go out to the hostages who are no longer with us – you will be remembered, and our love goes out to their families.
This very tasty and easy recipe was made and photographed a few weeks ago using gorgeous summer produce sent to me by Sydney Markets, but for some reason, there was always another recipe that had to be posted before this one. I can think of no better time to post it than now. So, I’ve changed its name from the planned “Cherry Berry Hand Pies”, to “Cherry Berry Love Pies” to remind us that we should love, be kind to, and help those around us as much as we can.
Cherry Berry Hand Pies
- 2 cups fresh cherries
- 3 large strawberries (or 6 regular berries)
- 1/4 cup caster sugar
- 2 tablespoons cornflour
- Juice of a half lemon
- 1 teaspoon vanilla paste
- 650g puff pastry (I use Careme brand)
- 1 egg
Preheat the oven to 200° Celsius and take the puff pastry out of the freezer, setting it aside to thaw.
Remove and discard the pips from the cherries, cut them in half and place in a small mixing bowl. Add hulled and quartered strawberries along with the caster sugar, cornflower, lemon and vanilla bean paste and stir till the caster sugar has dissolved.
Take a large cookie cutter (I used a love heart shape) and cut as many pastry shapes out of the pastry as you can. Lay half of them on baking trays and top each with a tablespoon full of the cherry and berry mixture being sure to include as little juice as possible (don't worry we will use this later).
Top with the remaining pastry shapes and taking a fork, press the tines down around each shape to secure the two pieces of pastry together. Cut a cross into the top of each pie with a sharp knife and using a small spoon, try and fill each pie with as much of the cherry berry juice as possible pouring it through the cross.
Beat the egg in a small ramekin with a fork and brush the top of each pie with egg. Place in the oven and bake for 15-18 minutes until the pastry is puffed, crisp
and golden. Serve and enjoy immediately.
Chew Town was not paid to develop this recipe, but was gifted the fresh Summer produce from Sydney Markets, with thanks. If you would like to learn more about Sydney Markets and the produce on offer visit the website. To read Chew Town’s disclosure policy please visit the About page.