Up Next: Blueberry Pastry Pockets. Free from eggs, nuts, and soy. Contains dairy and gluten.
This month, March 2020, has not turned out as expected. For basically anyone on planet Earth.
In the context of the kitchen, it’s suddenly the right time for a lot of recipes that rely on pantry and freezer staples. Things we already had in the house before ordinary people chose to act like furious hoarders with complete disregard for our shared humanity. And / or, our shared need for toilet paper. (Really, people?! You’re not just hoarding normal food items like milk?!)
An emergency situation like this takes away a lot of our normal ability to make choices.
I don’t feel like I have the choice to cook all different experiments right now — because if I take a chance on something that comes out mediocre, then that’s 2 cups of flour just wasted, with no guarantee that I can get a new bag of flour at any grocery store amid this ravenous hoarding culture.
Which brings me to today’s recipe ❤ I created these Blueberry Pastry Pockets out of ingredients that I tend to have on hand, virus apocalypse or not. I got the idea from a previous dessert delight, Strawberry Toaster Pastries. I also checked out the blueberry filling in Joy the Baker’s blueberry pie to get some good ideas on where to start for this! My new recipe is simplified and should be easy to follow, with a truly delicious ending 🙂
Blueberry Pastry Pockets
You will need…
For the dough:
2 cups flour
1 tbsp sugar
2 sticks butter
1/4 ish cup water
For the filling:
2 heaping cups frozen blueberries
1/3 cup sugar
1 tbsp lemon juice
just enough flour to coat the blueberries
For prettying up:
Saucer of milk for brushing
Some brown sugar for sprinkling
First off, you’re really just making pie dough! Flour plus sugar plus pinch of salt, then cut up all that butter into tiny squares. Use your fingertips to massage the butter into the dry ingredients. The heat of your fingers will help soften the butter just enough for a wonderful texture of dough. (You can use a pastry cutter if preferred, instead.)
When the bits of butter are a little smaller than the size of frozen peas and the dry ingredients are mostly to partly incorporated in, then it’s time to add the water and work the dough into a ball. You might need a little bit more or less water to get the dough to come together, depending on the humidity in the air and some other magic of dough that muggles may never understand.
I usually put the dough to rest in the fridge inside a large ziploc bag, though plastic wrap works just as effectively. It fits best if you make it into a large and flat disc, or two discs.
Rest in the fridge for at least an hour, or up to about three hours. (If you rest it overnight, you’ll just have to add the extra step of keeping it on the counter at room temperature until it’s pliable and warm enough to roll out!)
In the meantime, prep the filling in a medium-size bowl. Combine the blueberries with about 1/6 cup of flour, adding in the flour and tossing it around the berries until the berries are generously coated. Then add the sugar and lemon juice, and mix to combine.
Let the filling sit for 10 minutes or so.
Preheat the oven to 400 degrees.
Spray several large Pyrex pans with non-stick spray.
Roll out the dough until it is as thin as pie crust, then cut out circles using a small cereal-size bowl as your cookie cutter.
One at a time, fill each dough circle with 1 heaping tsp of the blueberry filling, then fold in half. Crimp the edges completely with your thumb and fingers. Then go over the crimping with the tines of a fork. Use a small kitchen knife to cut a few slits in the dough for the air to escape while it’s in the oven. Brush the top of the pastry pocket with milk, and then sprinkle with a cute dusting of brown sugar.
Repeat for each dough circle until you have filled the available pans.
Re-roll the dough scraps and make as many pastry pockets as you can!
Bake for 30 minutes, or until golden brown.
Enjoy these blueberry pastry pockets right away, or, they will pack up nicely for you to bring with you to the next Quidditch World Cup 😉