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Ham and cherry hand pies

Serves   12
Prep time: 40 mins
Cooking time: 20 mins

Forget the plates and forks (but not the napkins), this is the best way to bring pie to a picnic.





  • 50 g butter
  • 3 tbsp Flour
  • 1 cup chicken stock
  • 1 tbsp sour cream or creme fraiche
  • 1 cup fresh cherries, halved and stoned
  • 4 slice thickly cut ham, diced
  • 3 sheets of pre-rolled butter puff pastry, defrosted
  • 1 egg, light beaten, or milk, for glazing


  1. Melt the butter in a small saucepan and stir in the flour. Cook, stirring, until you have a smooth, golden paste.
  2. Gradually stir in the chicken stock and cook over a low heat, stirring constantly until the sauce is very thick and smooth.
  3. Spread the sour cream or crème fraîche over the surface (this prevents a skin forming) and set aside to cool. Once cool, mix in the cherries and diced ham.
  4. Preheat the oven to 190°C. Lightly grease a baking tray.
  5. Cut each sheet of pre-rolled pastry into 4 squares. Working with 1 pastry square at a time, brush the edges with the beaten egg or milk. Place 1 tablespoon of the ham and cherry filling onto one side; fold pastry over filling so the edges meet, forming a packet. Crimp edges with a fork to seal.
  6. Using a sharp knife, cut a very small slit in the top of the pie to vent steam. Place on the prepared tray and repeat with the remaining pastry squares.
  7. Brush tops with the beaten egg or milk to glaze and refrigerate for about 10 minutes to allow the pastry to rest.
  8. Place the pies in the preheated oven and bake for 20 minutes until golden.

Leave to cool before eating or cool completely and pack into your picnic tin.