5 Ingredient Cherry Pie Turnovers

Preheat the oven to 190°C. Use a destoning tool or carefully cut the cherries in half and scoop the stones out. Transfer the cherries to a Compact Food Processor with Knife Blade attachment and add the sugar and the ground almonds. Blitz them to a paste that just holds its form.
Crack the egg into a bowl and whisk it to combine. Layout the pastry and cut it into 6 squares, then add a generous tablespoon of the cherry filling just off centre. Brush around the cherry filling and fold the pastry over the top into a triangle, pressing down and crimping with a fork.
Brush the outside of the pastries with the beaten egg and sprinkle over a little leftover demerara sugar. Bake the pastries, on a lined baking tray, for 15 minutes, or until the pastry has risen and is golden brown. Makes 6 turnovers