blueberry, basil & goat cheese hand pies
Ingredients
2 cups (250 g) all purpose
flour, divided + extra for dusting
1 tsp kosher salt
1 cup (2 sticks / 225
grams) cold unsalted butter, cut into small dice
1/4 cup (60 ml) ice cold
water
For Filling
1 pint (about 2 cups)
blueberries
1/4 cup goat cheese
1/4 cup buttermilk
3 Tbsp honey (or to
taste)
1 Tbsp finely chopped fresh basil
small pinch of salt
about 2
Tbsp flour to thicken
For Assembly1 egg
1 Tbsp whole milk
raw sugar,
for sprinkling
Cooking Directions
Heat oven to 400° F.
Prepare filling. Mix blueberries with all of the ingredients except the flour. Sprinkle flour gradually over top and mix well until desired consistency is reached and mixture is smooth. Cover and chill while you roll out the pastry.
Generously flour your work surface. Place one chilled, unwrapped dough on the flour and flour the top of the dough. Keep the other disk refrigerated while you work. Gently roll your dough out from the center until about 1/8 inch thick. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.
Line a baking sheet with parchment paper. Cut an even number of circles in desired size using a floured biscuit cutter or the base of a small bowl. (I made 4" pies using the base of a rice bowl.) Lay circles on parchment lined baking sheet. Lightly beat egg with milk for wash in a small bowl.
Top half the circles with a small amount
of filling, brush edged with egg wash, top with another round, and seal edges by
crimping with a fork. Brush top with wash, sprinkle with raw sugar, and cut to
vent. When completed place in the refrigerator to chill and repeat with other disc
of dough and remaining filling.
When second sheet of pies are formed, put in fridge and remove the first sheet. Bake for the first batch for 20 minutes or until golden brown on top and bottom. Repeat with second batch, allowing all pies to cool on a rack.
When second sheet of pies are formed, put in fridge and remove the first sheet. Bake for the first batch for 20 minutes or until golden brown on top and bottom. Repeat with second batch, allowing all pies to cool on a rack.
