Ingredients:

  • 1 lb chicken breast, finely diced
  • 2 cups sour cherries, pitted and halved
  • 1 medium yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 package (17.3 oz) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp coarse sea salt

Instructions:

  1. Heat the butter in a skillet over medium-high heat. Add the diced chicken and sear until golden brown and cooked through (about 5-7 minutes). Toss in the onions and sauté until they become translucent and slightly caramelized.
  2. Stir in the pitted cherries, thyme, salt, and pepper. Simmer for 3-5 minutes until the cherries soften. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 2 minutes until the sauce is thick and glossy. Remove from heat and let cool slightly.
  3. Roll out the puff pastry on parchment paper and cut the dough into 12 equal rectangles (approximately 4x6 inches). Place 2 tablespoons of the cooled cherry-chicken mixture in the center of each rectangle.
  4. Fold the pastry over the filling to create a rectangle. Use a fork to crimp the edges tightly. Brush the tops with the beaten egg wash and sprinkle with coarse sea salt.
  5. Place the pies in a preheated oven at 400°F (200°C). Bake for 15-20 minutes or until the crust has puffed and turned a deep mahogany gold. Let them rest for 5 minutes before serving.