Wash cherries remove their pits and stems and slice them up roughly.

Chop up the chicken breasts into bite sized pieces and wash chopping board you used with soap and water before using it for the onions, ginger, and garlic.

Peel and chop onion, garlic cloves and ginger.

Add oil to a pan and place it over medium heat.

Add in the onion, ginger, and garlic and sauté, stirring often, for about 10 minutes.

Add in the chopped chicken, coriander, smoked paprika, and cherries and sauté uncovered about 15-20 minutes until chicken starts to char a bit.

Then add in the parsley, chili flakes (if using), and season with salt and pepper to taste. Take this off the stove and set aside as you prep the pastry.

Preheat oven to 400 degrees.

Use a 5-inch cereal bowl or pastry cutter to cut out 4-5 circles from the two sheets of pie crust or puff pastry.

Fill the pie crust with 2-3 spoonfuls of chicken cherry mixture.

Beat the egg and brush it along the circumference of the circular stuffed pie and fold the pie crust over to form a semi-circle, sealing the edges with your fingers. Repeat with the rest of the pie crusts.

Then, use a fork and crimp the sides of the pie crust and slash a small "v" or any shape on the top so steam can escape.

Brush the pies with egg wash and place in the preheated oven and bake for 17-20 minutes or until golden.

These hand pies are delicious served slathered with some chili cherry sauce.