Lemon Blueberry Hand Pies

"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"
-- @walnuttrees_

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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 6

Recipe Card


  • 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


  • 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.