he said Cherry Hand Pies

Easy to throw together and they taste great.  This pretty much sums why I like making these guys.  I have had to make them for brunch for what feels like the past year, but really only the last month and half where I work.  It's funny, today is the first time that I finished one myself, and I will say that I now understand why they have stayed on the menu.  Try them with different fillings, you won't be disappointed.

Cherry Filling

1 pound fresh sweet cherries

1/4 cup sugar

juice from half a lemon

Method

1. Place all ingredients in a medium saucepan and cook over medium heat.

2. Once at desired set, remove from heat and chill.  (I like it a little thicker, so it won't run out as much)

Brise

2 cups all purpose flour

1 teaspoon of salt

2 teaspoons of sugar

4 oz unsalted butter, cold and cubed

2 oz lard

1 egg

ice cold water

Method

1. Mix the flour, salt, and sugar in a medium bowl

2. Cut in the butter and the lard to pea size

3. Make a well in the center, place egg in center and whisk with fork to combine the yolk with the whites

4. Add a small amount of water and bring dough together, adding more water if needed.

5. Pat in a disc, wrap in plastic, and refrigerate until firm.

Assembly

1. Roll out dough to 1/4 of an inch and cut out 6 squares, discard left over dough

2. Spoon cherry filling onto the lower left corner and fold the top over making a triangle

3. Brush the hand pies with an egg wash, sprinkle with sugar and bake at 375 F for 25 minutes or until golden brown.

4. Cool and eat.