I haven’t been very active on the baking side recently and for that I’m sorry. There are a few reasons. Some good, some bad. For instance we have just adopted a stray kitten. Her name is Boo, she is 3 months old and she follows me around everywhere. She also likes to lie on my key board or right in front of it and try catch my fingers when I type. Which is why this first paragraph has taken me 15 odd minutes. It’s also impossible to stop her doing it because she is so devilishly cute, you can imagine she takes up large chunks of my time.
So getting to these pies, I had this massive punnet of blueberries that I hadn’t eaten and they were on the doorstep of turning squishy and I really didn’t fancy freezing them or anything so I figured lets do something with them for the blog and also have something nice to leave out for the family.
This recipe is super easy and pretty quick, it’s something you can whip up in 40 mins with minimum effort if you have people coming around for tea. I used store bought puff pastry because its what I had on hand, you can make your own and keep it in the freezer, I’ll do a post for that at some point. I do recommend keeping some nice quality store puff in your freezer in case you have an emergency where you need something made and you just don’t have the patience to crack out your own. There is no shame and no one is judging you.
What you’ll need: (recipe makes 6 pies, 8 if you don’t measure and cut rectangle like I did)
1 sheet puff pastry defrosted
1 cup blueberries
zest and juice of 1 lemon
handful of fresh basil leaves (about 8 depending on size and strength but it will be to taste)
1 cup sugar
1/2 cup icing sugar
1/2 tsp vanilla paste
What you gotta do:
Firstly wash your berries, you can use frozen berries if you want but I only had fresh so yea. Place them in an appropriate sized saucepan with 3/4 cup of sugar lemon juice and rind and set to a medium heat.
While that’s going make sure you’ve set your puff pastry out to defrost! If you haven’t you’re going to feel dumb. Then preheat your oven to 200°c.
Stir your berries check that they are getting nice and squishy, if they are getting dry add a little water. You don’t want it to be runny but you don’t want it to burn either.
Add your basil leaves to taste, what you’re looking for is being able to taste the basil and the blueberries both.
Once it’s a nice jammy consistency remove it from the saucepan and place it a bowl inside the fridge so it starts cooling.
Unroll your puff pastry, I dusted my surface with a bit of icing sugar. Then measure your pastry. You’ll want to get even square here, so equal sided my friends. I guessed, don’t do that, then they don’t fold over properly. You’ll get 6-8.
Mix your egg with a teaspoon of sugar.
When your filling is cooled place a dollop in the center of each of your squares then with a pastry brush a little egg mixture along each side and fold corner to corner. Press down the edges with a fork to give it a little something extra and to stop your juices coming out. They might do anyway don’t panic.
When they are all filled place on a sprayed baking tray evenly spaced and brush with egg mixture.
Bake for 15-20 mins depending on your brand of puff. Just keep an eye on it, you’ll want it to be golden and fluffy but not too light otherwise it’ll be raw on the inside and no one wants that.
When they are done place them on a wire rack to cool.
Mix your glaze, this is 1/2 cup icing sugar, 1/2 tsp vanilla paste, dash of lemon juice and about a TBS of water but don’t add it all at once. Add until it’s the correct thickness. You’ll want it so you can drizzle it over your pies but thick enough so it doesn’t run off after.
Drizzle pies with your glaze only after they are cool though.
Enjoy with gusto and also not wearing white clothes!