Pre-heat the BBQ with your pizza stone in place on a medium heat for 4-5 minutes.

Mix the cherries with the jam, sugar and corn flour until all well combined.

Cut your pastry to fit the tapas dish, with enough pastry to slightly overhang the sides. Also cut rounds to cover the top and set aside. Repeat for all 4 dishes.

Then spread the cherry mix on top to fill the pies in an even layer. Brush the sides of the pastry edge with the beaten egg then place the pastry lid on top. Pierce a small hole on top (for any steam to escape) and seal the edges, cutting off any excess pastry. Brush with the remaining beaten egg and sprinkle on a little caster sugar. Place on to the pizza stone and bake for around 18-20 minutes, or until the pastry is cooked and golden brown.

Remove, carefully, from the pizza stone and leave to cool in the dishes before eating.