Ingredients
- 1 sheet puff pastry, thawed
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg, beaten
- 1 tablespoon turbinado sugar, for topping
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the blueberries, sugar, cinnamon, nutmeg, cornstarch, and water and stir to combine.
- Unfold the puff pastry and cut into four equal pieces. Place the four pieces on the prepared baking sheet.
- Spoon the blueberry filling onto the center of each piece of puff pastry. Brush the edges of the pastry with the beaten egg.
- Fold the pastry over the filling and press the edges together with a fork to seal. Brush the tops with the beaten egg and sprinkle with the turbinado sugar.
- Bake for 20-22 minutes, or until the pastry is golden brown. Allow to cool slightly before serving.
Interesting Facts
- These hand pies can be made with any type of berry.
- Puff pastry is made from flour, butter, water, and salt and is very light and flaky.
- The cornstarch in the filling helps thicken the juices from the blueberries and gives it a glossy finish.
- Turbinado sugar gives a sweet, caramel-like flavor to the top of the pies.
