"Hello summer, sorry I've been away (tbh made up for it because I am now 10 shades darker and a lot happier). To honour the long weekend, here's some blueberry hand #pies made with locally picked, in-season blueberries!! They're so good and tasty by themselves but so much better in a pie"
Lemon Blueberry Hand Pies
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 6
Recipe Card
ingredients
- 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
Method
Step 1
Preheat the oven to 350˚F. Cut each puff pastry sheet into 6 pieces so you end up with 12 rectangles.
Step 2
In a large bowl, mix together the blueberries, sugar, lemon juice and zest and vanilla extract.
Step 3
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.
Step 4
Bake for about 20 minutes or until the pastry is golden and filling is bubbling. Allow to cool slightly before eating.