White Chocolate Cherry Hand Pies

Prepare the pie crust first. In a large bowl sift together flours, sugar and salt.

3 min

Cut the butter into small pieces and add to the bowl. Rub the butter into the flour mixture with your hands until the pieces are small but still visible.

3 min

Add oil and yogurt to the bowl and stir with a fork to combine. Knead the dough for one minute in a bowl. It will still be fairly crumbly.

3 min

Transfer to a floured surface and continue to knead until you can form a ball of dough. Divide the dough in half and flatten into two discs. Wrap in cellophane and refrigerate at least one hour.

3 min

While the dough chills, create the filling.

3 min

Add all ingredients to a food processor and pulse until smooth. Refrigerate until ready to use.

3 min

Preheat oven to 40

3 min

Line a cookie sheet with parchment paper and set aside.

3 min

When the dough is chilled, remove from the fridge and unwrap. Flour a large, smooth surface.

3 min

Roll both balls of dough until they are each about inch thick. Use a cookie cutter to cut heart shapes or use a biscuit cutter/large glass to cut circles.

3 min

Place half of the pie hearts onto the prepared cookie sheet and add one teaspoon of pie filling to the centre of each one.

3 min

I added personalized messages to each pie using letter stamps I bought at a craft store. I stamped love be mine and honey on the heart shaped dough that would act as the tops of the pies.

3 min

Wet your finger and paint it along the edges of each cut out.

3 min

Place a second dough heart on top of the filling and press down along the edges to secure.

3 min

Use the tines of a fork and press down along the edges to contain the pie filling.

3 min

Brush a small amount of egg white on the top of each pie. This will give a nice golden colour to the pies.

3 min

Bake for 20 minutes.

3 min

Makes 10-12 mini pies (depending on the size of your cookie cutter. Mine was about 3 inches wide)

3 min