Lemon Blueberry Hand Pies

These blueberry hand pies have a bit of a surprise for you, a slightly tangy lemon flavor and the perfect combination of sweet and savory.


  • 1 package refrigerated pie dough
  • 8 ounces soft goat cheese
  • 1 pint fresh blueberries
  • 1 lemon, for zesting
  • 1 egg white
  • 1 tablespoon water
  • Coarse sugar, for topping


  1. Pull the refrigerated pie dough out and let it sit on the countertop for about 10 minutes to warm up and become more pliable.
  2. Preheat oven to 400ºF and line two baking sheets with parchment paper.
  3. On a floured surface, unroll pie dough and roll out to 1/4 inch thick. Using a round biscuit cutter, cut your dough into circles.
  4. Transfer pie dough circles onto lined baking sheet. In the middle of each circle, scoop a spoonful of goat cheese, a little lemon zest, and a few blueberries. To close empanada, fold pie dough over, and crimp shut on all sides using a fork.
  5. After all of the empanadas are sealed, place them in the refrigerator to chill for about 30 minutes.
  6. Remove empanadas from fridge and poke a couple of circles with a toothpick on top of each empanada.
  7. Make an egg wash by whisking together one egg white and one tablespoon of water. Brush each empanada with egg wash and sprinkle with coarse sugar.
  8. Bake for approximately 18 minutes or until golden brown. Remove from the oven until they’ve cooled down to room temperature.