Cherry and apple hand pies (Collette Mitrega)

Sour cream pastry

• 300 g plain flour, plus extra to dust
• 1 tbsp caster sugar
• ½ tsp sea salt
• 225 g unsalted butter, chilled and cut into cubes
• 120 g sour cream

Filling

• 2 apples, peeled, cored and cut into small pieces (1 cm)
• 150 g fresh cherries or frozen, pitted and cut in half
• 50 g caster sugar
• 1 tbsp cornflour
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice

Assembly

• 1 egg
• 1 tbsp water
• plain flour, to dust
• icing sugar, to dust