Method

Preheat the oven to 200 °C and line 2 large baking trays with non-stick baking paper.

Slice the cherries in half and remove the pits. Combine the cherries, flour, lemon juice and castor sugar in a medium bowl.

Lay the puff pastry on a lightly floured surface and cut out rounds with a cookie cutter (about 10 cm in diameter). Spoon a small amount of the fruit mixture (the equivalent of about 2 whole cherries) onto one half of each circle, leaving a clean border around the edge. Brush the edge of the entire circle with water and fold the other side of the circle over the top of the fruit. Press around the edge with a fork to seal. Make 2–3 small slashes in the top of each turnover to allow steam to escape during baking.

Beat the egg and brush the tops of the pastries with it. Place on the prepared baking trays and bake for 30–40 minutes or until the pastry is golden brown. Remove from the trays and cool on a wire rack.

Serve with a dollop of whipped cream.