Rose Almond Cherry Pies

• 1 (500 g) packagechilled shortcrust pastry
• 1 (425 g) can cherry pie filling
• 2 teaspoons rose water
• 100 g marzipan

1. I'm happy with using ready-made pastry for simplicity, but if you have a favourite recipe, make up the pastry and chill.
2. Sprinkle your surface and rolling pin with flour.
3. Roll out the pastry thinly (about 2mm), and cut out 12 circles.
4. Bundle together the remaining pastry and refrigerate.
5. Press the circles into cupcake moulds or small pie cases, making sure they reach over the top of the moulds.
6. Refrigerate your pie cases.
7. Preheat your oven to 200c at this point.
8. Re-roll your remaining pastry, more thinly this time, being careful not to over-handle it.
9. Cut 12 circles to fit on top of the pie cases.
10. Refrigerate these circles.
11. Make 12 small balls of marzipan (you may not need the full 100g), and flatten to fit into the bottom of the pies.
12. Stir the rosewater into the pie filling, and fill the pies.
13. Again, you're unlikely to need the full can, but the remaining rose-scented filling is delicious on porridge or ice cream, or with yoghurt, as an indulgent cook's treat the next day.
14. Place the lids on the pies, and press shut using your fingers, a pie crimper or the tines of a fork.
15. Refrigerate for a couple of minutes to rest the pastry, or for up to a couple of hours if you're serving warm at the end of dinner.
16. Don't leave them uncooked too long or the pastry will become soggy.
17. Bake for about 15 minutes until browned- keep an eye on them after 10 minutes to make sure they don't burn.
18. Once cooked, let them cool for 5 minutes before devouring, as the pie filling will be very hot.

shortcrust pastry, cherry pie filling, water

Taken from www.food.com/recipe/rose-almond-cherry-pies-403544 (may not work)