Unroll the pastry and cut out heat shapes using a 10cm heart cutter. Re-roll and cut pastry until it’s all used up. You should get at least 14 hearts - to make 7 pies
Place half of the hearts on a baking tray lined with baking parchment or a silicone mat.
Use a pastry brush to brush egg wash onto the edges of the pie bottoms. Place a tablespoon of cherry pie filling in the centre of each heart.
Place the other hearts on top (if you wish, you could cut a small heart out of the centre of a few of the tops).
Use a fork or your fingers to seal the edges of the pies, then brush egg wash all over the top. Use a cocktail stick to make 2 or 3 holes in the pies (you only need to do this for the pies that haven’t got the little heart cut out).
Sprinkle on the demerara sugar and bake in the oven for 10-15 minutes until golden brown.