Tom Kerridge's King Cherry and Apple Parcels
By M&S Food
Published on 22 July 2024
Tom Kerridge gives classic cherry pie an upgrade with these King Cherry and Apple Parcels.
Created exclusively for M&S, the parcels are filled with extra-large King Cherries for super sweetness and tart green apples for tang. Serve this family favourite pud with a scoop of indulgent clotted cream ice-cream for the ultimate pud.Time and servings
55 minsTotal time
6Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 100g green apple, peeled cored and finely diced
- 75g golden caster sugar
- 1 vanilla pod, seeds scraped
- ¼ tsp ground cinnamon
- 1 lemon, juice only
- 250g King Cherries, pitted and halved
- 50ml water
- 1½ tbsp cornflour
- 1 big pinch plain flour
- 1 x 320g pack all butter puff pastry
- 1 free-range egg, lightly beaten
- 1 tbsp demerara sugar
- 1 tub M&S Cornish Clotted Cream Vanilla ice cream
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Put the apple, sugar, vanilla seeds, cinnamon and lemon juice in a pan. Set over a medium heat and bring to a simmer, reduce the heat slightly and cook for 2-3 mins.Step 2
Add the cherries and cook for a further 5 mins, or until the cherries have softened.Step 3
Mix the water and cornflour together until smooth, then pour into the pan. Stir well and cook until thickened.Step 4
Remove the pan from the heat, spread the cherry filling over a baking tray then leave to cool.Step 5
Lightly flour the work surface and unroll the pastry. Using a rolling pin, roll it out so that the pastry is a little thinner. Cut the pastry down the middle lengthways and then cut each strip into 3 even sized squares.Step 6
Place the puff pastry in the freezer on a baking sheet for a few mins to firm up. Spoon the cooled filling onto one half of each square and brush the outer edges with beaten egg. Fold one side of pastry over the filling and press down the edges to seal. Using a fork, press down the edges to seal. Place these onto a baking tray lined with baking paper and pop back in the freezer for 10 mins, or until just firm.Step 7
Remove from the freezer and, using a sharp knife, trim the edges to neaten each one up. Brush each pie with beaten egg and sprinkle evenly with demerara sugar. Using a sharp knife, make 2 or 3 short incisions on the top of each pie. Bake for 20-25 mins, or until deep golden brown and crisp.Step 8
Remove from the oven and serve warm with a big scoop of vanilla ice cream, if you fancy it.