1x Roll Ready To Use Short Crust Pastry
Preheat your oven to 180 degrees.
Roll out the puff pastry on a clean, flat surface and use your 6cm cookie cutter to cut out 12 circles of pastry.
Carefully press the circles into the holes of the baking trays, pushing softly with your fingers until the edges of the circle line up with the top of each hole but making sure not to push holes in the pastry.
Spoon a teaspoon of the St Dalfour Black Cherry Preserve into each pastry hole.
Cut a long strip of pastry, about 5cm in width, from the remaining sheet. Slice this into thin strips and carefully lattice six small strips over the top of each pie, making sure the edges of the latticed tops are properly attached to the edges of each individual pie.
Mix together the cinnamon and sugar and sprinkle over the top of the pies.
Bake at 180 degrees for 15-20 minutes or until golden brown on top. The cherry filling will bubble out a bit but this just adds to the character!