Lemon Blueberry Hand Pies
- Yield: 8-12 1x
Ingredients
Scale
- 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
Instructions
- Pull the refrigerated pie dough out and let it sit on the countertop for about 10 minutes to warm up and become more pliable.
- Preheat oven to 400ºF and line two baking sheets with parchment paper.
- 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.
- 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.
- After all of the empanadas are sealed, place them in the refrigerator to chill for about 30 minutes.
- Remove empanadas from fridge and poke a couple of circles with a toothpick on top of each empanada.
- 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.
- Bake for approximately 18 minutes or until golden brown. Remove from the oven until they’ve cooled down to room temperature.
Find it online: https://www.laurafuentes.com/lemon-blueberry-hand-pies/