Last summer the always wonderful Stonewall Kitchen ran a contest for bloggers to create recipes based on some of their new mustards. I love a good challenge, so I took a jar of their delectable Spicy Honey Mustard and made me some ham and grilled pineapple biscuit sliders all slathered with the mustard. I sent in my recipe, and a while later Stonewall Kitchen let me know that lo and behold, I had WON! And my prize was in the mail!
I love winning. Especially when it ends in gigantic boxes full of delicious goodies. We opened up that box in about ten seconds flat, and inside THAT box was another box. And inside that second box….
Oh, the deliciousness.
I would just like to state for the record that I was an exceedingly good sharer when it came to all this wonderfulness. (You know who you are.) But there were a few things that I wasn’t prepared to share.
Which (finally!) brings me to these delectable little pies. All you have to do is spoon a little of this wonderful jam onto triangles of puff pastry. Seal the edges together with a little egg yolk, freeze them for just a little bit until they are firm, then pop them in the oven and about 20 minutes later they are golden and wonderful.
Now drizzle them with a little bit of glaze made out of lemon juice and powdered sugar, and all that’s left to do is luxuriate in a little cherry pie that is yours and yours alone.
Until the teenagers come back, at least.