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You can use jarred or canned cherry filling.
In a pan combine the cherries, corn flour, lemon juice, salt, sugar & water.
Bring to a boil, reduce heat & simmer for 10 mins.
Stir in vanilla.
Allow to cool.
Heat oven 190 degrees.
Roll out pastry.
Cut into squares.
Place the cherry filling on to the pastry.
Brush with egg.
Fold over to make a triangle.
Seal the edges well.
Coat the outside with egg.
Sprinkle with sugar.
Poke holes in the top.
Bake for 20-25 mins.
Cook along with #CookingSuperstar Stéphanie Bugosen