5 Ingredient Cherry Almond Pies

Preheat the oven to 190°C (170°C fan). Lightly grease a 6 or 8-hole muffin tin.

Unroll the shortcrust pastry and cut out 6 circles, large enough to line the muffin tin holes. Press each pastry circle into a muffin hole, ensuring the pastry comes slightly up the sides.

In a bowl, combine the frozen cherries, caster sugar, cornflour and almond extract. Stir until the cherries are evenly coated. Divide the cherry mixture evenly between the pastry cases, filling each almost to the top.

Use any leftover pastry to create mini lids, lattices or decorative shapes and place on top of the pies. Bake for 25-30 minutes, until the pastry is golden and the cherry filling is bubbling.

Allow the pie cups to cool in the tin for 10 minutes before carefully removing. Serve warm or cold, with cream, custard or vanilla ice cream.