Photo: Andrew Grinton
Don’t be intimidated by homemade pastry. This dough comes together easily in a food processor and is simple to work with. You've got hand pies in the bag!
1 1/4 cups all-purpose flour
1/2 cup block-style cream cheese, cut into pieces
1/2 cup unsalted butter, cold, cut into pieces
1/2 tsp sugar
1/4 tsp salt
1 1/4 cups blueberries
3 tbsp sugar, divided
1 tbsp cornstarch
1 tsp grated lemon rind
1 large egg, beaten
Combine flour, cream cheese, butter, sugar and salt in a food processor and process until dough begins to come together. Transfer to a bowl and gather gently into a ball. Shape into a rough square, wrap in plastic and chill for 30min.
Preheat oven to 350°F.
Lightly dust an area of countertop with flour and roll pastry out into a rectangle about 16 in. long and 12 in. wide. Using a pastry cutter (or a ruler and a knife), mark out a grid of 8 equal-sized rectangles 3.5 in. wide and 5.5 in. long. Gather scraps into a ball, re-roll and cut out 1 more rectangle.
Toss blueberries with 2 tbsp sugar, cornstarch and lemon rind.
Brush beaten egg around the edge of one half of a piece of pastry. Spoon about 2 heaping tbsp of the blueberry mixture inside egg-washed edge, and fold in half and press firmly to seal (make sure edges are sealed well or filling will leak). Repeat with each piece of pastry.
Lay hand pies on a parchment-lined baking sheet, brush tops with the rest of the beaten egg, cut a small X in the middle of each and sprinkle with remaining 1 tbsp sugar.
Bake for 22 min or until pastry is golden and blueberry filling is bubbling.
Calories 188, Protein 3g, Carbohydrates 17g, Fat 12g, Fibre 1g, Sodium 90mg.
Originally published in the July 2014 issue. Photo by Andrew Grinton.
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