What the heck are Puff-Pies? Actually, that’s a made up name for a hand pie made with puff pastry! Dough, butter, dough, butter, dough, butter…you get the picture…layers and layers of deliciousness! Add a filling of sweet blueberries…and its like a party in your mouth!
These are the easiest thing to make! I heated up half of the blueberries first. I used two pints of blueberries, and heated up half of them with 1/4 cup of sugar, 1 tsp of corn starch, and 1 TBSP of lemon juice and the zest of one lemon. Then I folded in the other half of blueberries and let them all cool.
The result is some pretty fantastic filling, with some liquid that is even more delicious! Once they are cooled, get the dough ready.
Use 3 sheets of Pepperidge Farm puff pastry. Cut into 6 rectangles. (use a pizza cutter, its easier to cut the pastry with).
Fill each square with a heaping pile of blueberries and some of the liquid.
Fold it over, and crimp the edges with a fork. I used some warm water to moisten the edges a little so they would stick. Then make some slits in the top to let steam escape.
Bake at 400 for 15-18 minutes. (mine took 17 in my oven!)
To store them, use parchment paper in-between each pie.
See the recipe below. Enjoy with coffee, or tea, or just by itself…
2 pints of fresh blueberries, rinsed.
1/2 cup of sugar – divided
juice of 1 lemon
zest of one lemon
1/2 tsp almond extract
3 sheets of Peppridge Farm puff pastry (2 packages)
Course Sugar (optional)
1/2 cup powdered sugar
2 tsp milk
Rinse the blueberries, and place half of them in a pot with 1/4 cup of sugar, lemon juice and zest. Heat for about 5 minutes until the blueberries become soft and start to open up. Fold in the other half of the blueberries, add the other 1/4 of sugar and the other tsp of cornstarch. Add the almond extract and let cool for about 15 minutes. Meanwhile, thaw the puff pastry, and roll out to form a large rectangle. Cut into 6 rectangles. Fill each individual pie with a heaping 2 TBSP of blueberries. Moisten the edges with water, and crimp all of them with a fork. Cut three slits in the top. Sprinkle course sugar on top. Bake at 400 for 15-18 minutes. Drizzle the glaze over the top. Cool completely. Store between sheets of parchment paper.