Blueberry Hand Pies w/ Goat Cheese

Place the blueberries, sugar and lemon zest in a medium size saucepan.

In a small mixing bowl, whisk the lemon juice and corn starch together then pour it into the saucepan with the berries.

Heat the blueberry mixture up over medium heat until it is simmering. Slightly mash the blueberries with a potato masher and let it simmer for 5 minutes until it begins to thicken.

Remove it from the heat and add the vanilla. Strain out about 3 tablespoons of the blueberry liquid and set it aside in a covered bowl for the blueberry drizzle.

Place the blueberry filling in the fridge for about 30 minutes. It will set up and not be as runny once it cools down.

Preheat the oven to 400°F.

Take the chevre goat cheese and put it in a mixing bowl with 2 tablespoons of honey. Either mix it with a fork or an electric mixer until combined and creamy.

Prepare the egg wash by whisking the egg with 1 tablespoon of water.

Unroll the puff pastry sheet and cut it into 8 equal pieces. Place each piece in a muffin tin, this will help you fill them without the blueberry filling running all over the place.

Place a dollop of the whipped goat cheese and honey at the bottom of each pastry piece.

Evenly distribute the pie filling into each one and make sure not to over fill.

Carefully brush a little bit of egg wash around the edges and seal the edges together. Fold the edge over on top of itself and crimp it with a fork or with your fingers. You can shape it into a half-moon, or into a circle or however you want to shape it.

Place them on a baking sheet lined with parchment paper and brush more egg wash on the top of each hand pie.

Place them in the preheated oven and bake them for 25-30 minutes, until the puff pastry is a deep golden brown. Remove them from the oven and let them cool for 10-15 minutes before drizzling them with the blueberry drizzle.

Measure out the powdered sugar into a medium mixing bowl and take several tablespoons of the reserved blueberry liquid from earlier and mix it into the powdered sugar vigorously with a spoon. You want it to be thin enough to drizzle but thick enough to hold its shape on the hand pies. You may have to add ½ teaspoon of milk to loosen the icing. Add ½ teaspoon at a time until you reach the right texture.

Drizzle the hand pies with the blueberry drizzle. Serve warm or at room temperature.