Baking Sweet Meals Recipes Summer

Cherry, Cinnamon and Buckwheat Pastries

November 10, 2023

It’s the beginning of cherry season in the Southern parts of Australia and it’s time to make pie. These lovely little pastries or hand pies are a two-bite seasonal delight that heralds in the much anticipated West Australian stone fruit season. The addition of buckwheat flour and cardamom give them a ‘Christmasy’ taste-connection to Eastern European baking traditions where cherries are a beloved fruit in the dessert kitchen; and the nigella seeds, an interesting savoury note to round off the sweet cherry filling.


(Makes approx. 20)


500 g cherries, pitted & halved

4 tsp arrowroot (tapioca starch)

5 tbsp caster sugar

½ tsp salt

1 tsp ground cinnamon


300 g plain flour

70 g + extra buckwheat flour

2 tbsp caster sugar

1 tsp salt

1 tsp ground cardamom

250 g unsalted butter, chilled & diced

100 ml chilled water

1 egg yolk

2 tbps milk

nigella seeds


  1. To make the filling, stir the filling ingredients together and gently heat in a small saucepan for 5 minutes until the cherries have softened. Transfer to a bowl and allow to cool before covering with plastic wrap and chilling.
  2. To make the pastry, place the flours, sugar, salt, cardamom and butter in the bowl of a food processer and blend for a few seconds until the butter is in very small pieces. Add the water and blend again until the pastry just starts forming into a mass. Transfer to a work surface and press the pastry together into a flattened disc. Cover with plastic wrap and chill for 20 minutes.
  3. Preheat oven to 200 c. Roll the pastry dough out to approximately 2 – 3 mm thick and cut out 8 cm diameter discs using a round cutter. Place half the discs on a baking paper lined baking tray.
  4. Beat the egg yolk and milk together and brush around the edges of the pastry bases. Spoon a little of the filling onto the middle of each base, allowing a 1 cm border around the edge. Roll each remaining pastry circle out a little thinner before pressing on top of the bottoms. Press around the edges with the tines of a fork and then trim using the same round cutter.
  5. Brush the tops of each pastry with a little egg wash before pressing 4 small holes into the tops using the fork. Sprinkle over a little nigella seeds and refrigerate for 15 minutes before baking in the oven for 20 – 25 minutes until golden brown.

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