150 grams cherries, halved and pitted
1½ cups thinly sliced rhubarb
¼ cup caster sugar
2 tablespoons cornflour
6 sheets pre-rolled puff pastry
1 egg, beaten
caster sugar for sprinkling
icing sugar for dusting
softly whipped cream
Preheat the oven to 180˚C.
Cut a 16 cm circle from each sheet of pastry, place on a lined baking tray and refrigerate until ready to assemble.
Combine the rhubarb, cherries, sugar and cornflour in a bowl, turning to coat the fruit well. It is important to do this only when you are ready to fill the pies, otherwise the fruit juices run and dissolve the cornflour into a thin paste.
Brush the edges of the pastry with beaten egg.
Spoon a sixth of the filling into the centre of each pastry circle. Fold in half and press the edges together with the prongs of a fork to seal well. Brush with beaten egg and sprinkle generously with sugar. Bake for 25-30 minutes or until the pastry is crisp and golden brown. If necessary, turn the tray for even browning. Rest for 5 minutes.
To serve: Transfer to a serving platter and dust with icing sugar. Serve with softly whipped cream. Makes 6.