(or Cherry Dumpers)
Sweet pasties formed from c5 inch shortcrust pastry rounds, filled with stoned cherries and sugar. Folded over, baked and sprinkled with sugar.
Black cherry orchards were once widespread in Buckinghamshire and these fruit turnovers were eaten on Cherry Pie Sunday (end of August) when the picking was completed.
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2kg black cherries, stoned
1kg shortcrust pastry
Sprinkle the sugar over the cherries and toss to mix thoroughly.
Roll out the pastry to about 5mm thick and cut into 10cm diameter rounds (should be enough for 16-18 rounds). Divide the sugared cherries equally between the rounds, heaping a pile of cherries on the centre of each round. Dampen the edges of each round, fold them over to make a semicircular pasty, and seal together.
Bake on a lightly greased tray at to 200C for 25 minutes. Dust with sugar.
Eat hot or cold.
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