1. Place the gluten free flour and sugar in a bowl and add the butter in in chunks, rub the butter in using your finger tips until you get a breadcrumb consistency.

2. Add beaten eggs and a little water (1-2tbsp, try one first and if it is crumbly add a little more) and mix in with a round ended knife until it comes together in clumps, then bring together with your hands, it should all stick together but not crumble apart or be to wet either. Roll up in cling film and chill for 20-30 mins to stiffen.

3. While chilling add all cherry filling ingredients to a pan and place on a low-medium heat, stir until it starts to combine, but you don't want the cherries to break down too much otherwise you will have cherry jam. Leave to boil until the liquid begins to thicken, about 5 mins. Turn off and leave to cool. It will also thicken more as it cools.

4. Once you pastry has chilled, roll it out until about 3-4mm thick cut 9 tops and 9 bottoms. I used a 3.5 inch cutter for the bottoms and 2.5inch for the tops.

NB: Alternatively you could make a large pie, just line a pie dish with the pastry, fill and place more pastry on the top, this will need a slightly long baking time (probably 50 mins or so) compared to this recipe.

5. Grease a muffin tin with vegetable or sunflower oil and line 9 of holes with the bottoms you have cup out. Add a tablespoon or two of the cherries into the centres then place a top on each.

6. Crimp the edges with a fork to seal, wash with either milk or beaten egg to get a nice golden top then bake on gas mark 4 for 30-35 mins until the tops brown.

7. Remove from the oven and allow to cool before removing from the tin as they are more likely to crumble apart when hot.