Cherry Hand Pies
1 Puff pastry dough
1 large can of cherry pie filling
3 Tbs of raw sugar (turbinado sugar)
Preheat the oven to 350. Roll out the pastry dough onto a lightly floured board to the size of 15x18, using a butter knife, slice the pastry into 9 equal pieces that are 5x6.
Mix the egg with 1 tbs of water and beat well. Paint the edges of each pastry square with the mixture. Scoop 3 tbs of pie filling into the center of each pastry square and gently fold the square over so that the long sides touch. Seal by pressing a fork tine tightly into the pastry edges.
Paint the egg wash onto the outside of each pastry and cut three vent holes in the top of each pastry.
Bake at 350 x 25 minutes.