Mini cherry pies

Dough:

1. Mix the flour, salt and sugar. Cut the cold butter into cubes and add to the rest of the ingredients.
2. Using a mixer, knead the dough until it starts to resemble crumble.
   
3. Add cold water and knead again until the dough is smooth.
4. Wrap dough in foil and put in the freezer for about 30 minutes.

Filling:

1. Wash and pit the cherries.
2. Mix the water with the flour.
3. In a pot mix all the filling ingredients and bring to a boil.
4. Reduce the heat to a low and cook for 10 minutes while stirring continuously.
5. Allow to cool for half an hour.

Preparation:

1. Preheat the oven to 190‎°C (375‎°F).
2. Grease the muffin tins with butter.
3. Take the dough out of the freezer, divide it in half, sprinkle with flour and roll it out to a thickness of 2mm.
   
4. Cut out the circles from the dough and lightly press down on the moulds.
5. Put 2-3 tablespoons of filling iinto each muffins.
6. Roll the other half of the dough and cut into thin strips.
7. Arrange the strips on the moulds to form a grid. Remember to seal the edges.
8. Sprinkle sugar on top of the pies.
9. Place in a preheated oven and bake for about 25 minutes (until they turn golden brown).
10. Place the finished muffins on a wire rack and leave to cool.