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- 2 sheets frozen puff pastry, thawed in fridge overnight
- 2 cups fresh blueberries
- 1/ 4 cup sugar
- zest of one lemon
- juice of 1/2 lemon
- 1 teaspoon vanilla extract
- 1 egg, beaten
Preheat the oven to 350˚F. Cut each puff pastry sheet into 6 pieces so you end up with 12 rectangles.
In a large bowl, mix together the blueberries, sugar, lemon juice and zest and vanilla extract.
Divide the filling among 6 of the rectangles of puff pastry, leaving some room along all 4 edges. Brush the edges with the egg, then top with the remaining pastry. Use a fork to seal the edges, then cut slits horizontally across the tops. Place the hand pies on a parchment lined baking sheet and brush the tops with the egg.
Bake for about 20 minutes or until the pastry is golden and filling is bubbling. Allow to cool slightly before eating.