Phenomenal Phoods

Cherry Pomegranate Rolly Pollies

Ingredients:

• Pie Crust
• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup shortening
• 1/2 cup cold butter
• 6 Tablespoons ice water
• Cherry Pomegranate Rolly Pollies
• pie dough (see recipe above)
• 2 cups cherries
• 1/4 cup pomegranate seeds (if you can't find an actual pomegranate, they usually sell the seeds in the produce section)
• 1/3 cup sugar
• 2 Tablespoons cornstarch
• Zest and juice of 1 lemon
• 1/2 teaspoon salt
• 1 egg
• 1 Tablespoon milk
• 1 cup pomegranate juice
• 1/2 cup sugar
• 1 Tablespoon cornstarch
• Juice of 1 lemon

Instructions:

1. Pie Crust:
2. Combine the flour and salt in a large bowl.
3. Cut the butter and shortening into cubes and add to the flour mixture.
4. Combine with a pastry blender or food processor until pea-sized bits form.
5. Add the water and combine with a fork or food processor until a dough forms.
6. Cherry Pomegranate Rolly Pollies:
7. Preheat oven to 425 degrees F.
8. Combine the cherries, pomegranate seeds, sugar and cornstarch in a bowl and stir until the cherries are coated in the sugar and cornstarch.
9. Add the lemon zest, lemon juice and salt and stir to combine. Set aside.
10. Roll out your pie dough to the desired thickness (I did about 1/4 inch).
11. Use a large circular cookie cutter or bowl about 5 inches in diameter to cut out 8 circles and place on two parchment-lined baking sheets.
12. Add about two spoonfuls of the cherry filling to the center of each circle.
13. Fold up the edges of the pie crust so that they are overlapping and pinch to close. I had a couple of cracks that leaked some of the filling, but it didn't cause any problems in baking.
14. Combine the egg and the milk with a whisk and brush over the rolly pollies so the crust will turn golden brown in the oven.
15. Bake at 425 degrees F for 20 minutes or until crust is golden brown.
16. While the rolly pollies are baking, make the syrup.
17. Combine the pomegranate juice, sugar, cornstarch and lemon juice in a saucepan and bring to a boil. I used 100% pomegranate juice that was not very sweet, but if you are buying juice with sugar added, I would cut out some of the sugar from the recipe.
18. Once the mixture comes to a boil, reduce heat to low and let simmer until thickened (should coat the back of a spoon).
19. Let your rolly pollies cool slightly and serve with vanilla ice cream and pomegranate syrup.