蘑菇视频

Jul 13, 2016 By Shereen Pavlides for Calkins Media 2 min read

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A Blueberry Hand Pie, topped with crystallized sugar.

Dave Garrett

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Chef Shereen Pavlides with the finished Blueberry Hand Pies.

Dave Garrett

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Shereen Pavlides fills the pastry dough with the blueberry mixture.

Dave Garrett

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Hand pies oozing with blueberries after being taken out of the oven.

Dave Garrett

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For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Blueberry Hand Pies.

Blueberry Hand Pies

Serves: 6

1 pint fresh blueberries (11 ounces or 2 cups)

zest and juice of 1 lemon (2 tablespoons)

1/3 cup sugar

1/4 cup arrowroot or corn starch

1/4 teaspoon kosher salt

1 package (17.3 ounces) frozen puff pastry sheets, thawed (I used Pepperidge Farm; if using Dufour brand, see note below)

1 egg, whisked

1 1/2 teaspoons turbinado sugar or sugar in the raw

Heat oven to 375 F. Using a rubber spatula, gently fold the blueberries, lemon zest and juice, sugar, arrowroot or cornstarch and salt in a large bowl until evenly coated.

Unfold one pastry sheet onto a lightly floured surface. Cut along the natural break line, making 3 (approx. 3-inch x 9-inch) rectangles. Repeat with the remaining pastry sheet for 6 rectangles total.

Place 1/3 cup blueberry mixture (with juices) on the right half of the rectangle. Brush the edges of the rectangles with egg wash. Gently stretch the unfilled side of the pastry as you fold it up and over the blueberry mound. Crimp the edges firmly to seal, using a fork, making 6 hand pies total. Place filled pastries onto a parchment lined baking sheet. Brush the tops with egg. Make one small slit on top of each hand pie to vent. Sprinkle 1/4 teaspoon turbinado or sugar in the raw over each hand pie.

Bake until the hand pies are golden brown and puffed, about 22 鈥� 24 minutes, (some blueberry filling will ooze out). Remove to cool. Serve the same day.

Note on Dufour brand: If using 1 package (14 ounces) Dufour frozen puff pastry, thaw and roll out onto a lightly floured surface, making an 18-inch x 10-inch rectangle. Vertically cut into 3-inch x 10-inch rectangles, making 6 total. Follow remaining directions above. Bake at 375 degrees F. until golden, puffed and cooked through, 33-35 minutes.