Halloween Cherry 'Eye' Pies
I love cooking but sometimes it is great to have a few recipes which are quick and easy to put together, but are super delicious and spooky for Halloween. For my cherry pie recipe you can go ahead and make your own pastry with my recipe down below, but if you are short on time go ahead and use shop bought shortcrust pastry! Know will ever know!
Halloween Cherry 'Eye' Pies
I love cooking but sometimes it is great to have a few recipes which are quick and easy to put together, but are super delicious and spooky for Halloween. For my cherry pie recipe you can go ahead and make your own pastry with my recipe down below, but if you are short on time go ahead and use shop bought shortcrust pastry! Know will ever know!
Cooking Instructions
- 1
Make the pastry: Blitz the flour and butter in a food processor, mix through the sugar, the egg, a dough should form if not add a little water. Bring together into a ball with you hands, but do not kneed. Flatten and wrap in cling film and chill for approx 1 hour.
- 2
Preheat the oven to 170 fan. Once chilled, roll out the pastry to the rough thickness of a round coin. Cut out rounds using a cookie cutter, large enough to fit a fairy cake pan, line the bases of the tin.
- 3
Fill each pastry case with a spoonful of jam, be carful not to overfill the cases. Cut out 12 further circles of pastry and top the pies, brush the edge of the bottom pastry circle with a little egg wash then squish the edges together.
- 4
Brush each pie with the beaten egg and sprinkle with sugar.
- 5
Add a frozen cherry to the top of each of the pies. Then using the pastry off cuts cut 12 smaller circles, then cut a straight side of each of the circles, place this over the cherry to form an "eyelid". Brush the "eyelid" with for egg wash.
- 6
Bake for 12-15 mins until golden brown. Transfer top a cooling rack and allow to cool.
- 7
Once cool add a white pupil with edible paint.
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