When blueberries start to show up at the local market, you know you must be in that sweet spot, in the middle of summer. The warm nights, and weekends spent enjoying the outdoors, could only be made better by having these delicious blueberry hand pies traveling with you. Make them ahead of time as they’ll keep in an airtight container for up to 3 days, if you can keep your hands off of them.
1 recipe Mirage Puff Pastry
15g / 2 tbsp All-purpose flour, plus extra for dusting
75g / ⅓ cup Mirage margarine, melted
300 g / 1 ½ cups Blueberries
15ml / 1 tablespoon fresh lemon juice
50g / ¼ cup sugar
1 large egg, whisked with 1 teaspoon water
Turbinado sugar for dusting
- Preheat the oven to 375°F.
- Roll out the puff pastry on a floured surface to a 15×12″ rectangle.
- Cut the puff into 6 rounds.
- In a large bowl, toss the blueberries with the flour, and sugar until they are fully coated.
- Pour the melted margarine and lemon juice, over the berries and toss again.
- Brush the edges of the pastry rounds with water, and mound some blueberries in center of each.
- Fold the dough over, and pinch the edges together to seal with a fork or your fingers.
- Brush the pies generously with egg wash, and sprinkle with the turbinado sugar.
- Cut 2 or 3 slits in the tops of each pie to allow steam to vent out, then transfer them to a baking sheet lined with parchment or a silicone mat.
- Bake the hand pies, rotating the sheet halfway through, until juices are bubbling and the pastry is golden brown, about 25 to 30 minutes (the juices will run onto parchment).
- Transfer them to a wire rack, for only a few minutes and serve warm or at room temperature.
- If you can get your hands on wild blueberries, by all means, use them. They have an amazing, mouth watering, floral scent, that finishes off with a sweet and tart kick in the mouth, that lets you know summer is here.