For the filling: Black and red currant Sugar (to taste) potato Starch What to do: the Berries I have frozen. I was frozen, left in the colander for a few hours to stack the extra juice. Then to the fruit (about 1.5 cups.) I added 1 tbsp potato starch (I read somewhere that the berries need to add it potato starch). The dough I was kneading in the bread maker.

Ready divide the dough into portioned balls (I got from this quantity of dough 12 pies). Put on a small proofing, cover them with a towel, leave on for 10 minutes.

After you roll each piece of dough into a pancake, mid put berry filling, sprinkle it with sugar (to taste) and form into a Patty. Turn the cake seam side down and tuck the ends under the cake. Pies to leave for a little proofing, then lubricate the whipped with egg water and bake at 210*C.

Oddly enough, if I had a small crack along the seam of the pie, the juice did not follow from them. Don't know how they are with cherry filling, all in all, the more cherry juice. But the pies are gone to glory!

Bon Appetit and happy Baking!