Cherry Hand Pies

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Using a lightly floured rolling pin, roll out the puff pastry on parchment paper to a 14-by-12-inch rectangle and cut into eight 3-by-3 1/2-inch pieces.
3. 3
   Transfer the parchment paper to a baking sheet.
4. 4
   In a medium bowl, toss the cherries with the sugar, cornstarch, lemon juice and cinnamon.
5. 5
   Brush the pastry edges of the rectangles with the beaten egg wash.
6. 6
   Mound the filling in the center of each pastry and fold the dough over; press to seal and crimp decoratively.
7. 7
   Brush the pies with beaten egg and make a small slit in the top of each one.
8. 8
   Bake for 40 minutes, until golden.