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Yield: 8 hand pies
* You can substitute the fresh cherries with 12 ounces frozen pitted cherries, unthawed.
* These Cherry Hand Pies can be made one day ahead and stored at room temperature.
1 1/2 tablespoons cornstarch
2 cups fresh cherries, stemmed and pitted
2/3 cup dried cherries
1/2 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 package puff pastry*, thawed in refrigerator (I used Pepperidge Farm 17.3 ounce package)
Flour (for dusting)
1 large egg white
1 1/2 teaspoons coarse sugar
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