I’m cheating here.
This recipe is nearly identical to the mini peach pie recipe that I shared with you guys last summer. And THAT peach pie recipe was basically a riff off of my apple turnover recipe.
The thing is, these blueberry and goat cheese hand pies are SO good that I felt like they deserved their own post. The blueberry and chèvre filling makes for a creamy, sweet, juicy and tangy center. Imagine that fruity filling inside a crispy and flaky crust.
I made almond butter and chocolate chip mini pies just the other day and while they were darn good, I knew they weren’t “write a whole post about them” worthy. These blueberry and goat cheese hand pies though? These deserve to have a novel written about them. Okay, maybe a slight exaggeration… maybe.
IF I were writing a novel about these pies… it would probably be a love story. Between a blueberry pie and a honeyed goat cheese pie. They would fall in love and have a baby blueberry and goat cheese hand pie. And everything would be right in the world. Except for those of you who can’t eat goat cheese. For that, I’m sorry. I’ll write you a separate novel.
(The video below is of my peach pies – same concept, just a different filling)
I don’t tolerate pasteurized dairy well, but when it comes to goat cheese (and raw milk products), I do alright. I’m not sure what it is. I should probably look into the science behind it, but I’ve heard that a lot of people who can’t tolerate pasteurized dairy CAN tolerate goat milk products. I think the best thing you can do is to listen to your own body.
If you make these, I hope you love them as much as I do.
Blueberry and Goat Cheese Hand Pies
Yield: 6 pies 1x
Print Recipe
Pin RecipeIngredients
Handheld Pie Crust:
- ½ cup almond flour
- ½ cup tapioca flour
- 1 cup coconut milk, canned and full fat
- Melted coconut oil (or egg wash)
Filling
- 1 cup frozen or fresh blueberries
- 4 ounces chèvre
- Drizzle of honey (or sweetener of choice)
Instructions
- In a bowl combine almond flour, tapioca flour, and coconut milk to form a batter.
- Pour ¼ cup of the batter onto a pre-heated (eco-friendly) non-stick pan over medium heat.
- Let the batter cook until the bottom of the flatbread is firm enough to move.
- Using a spatula, lift the bread and move it onto a parchment-lined baking sheet, flipping it over so that the sticky side is down.
- Repeat this until the batter is done – for a total of six hand pies.
- Spread goat cheese on one side of the flatbread, then add about 1 tablespoon of blueberries in the middle of the bread (or as many as will fit). Drizzle honey on top, then seal the pie shut with either coconut oil or egg wash. Pinch the dough closed.
- Brush melted coconut oil on the pie and repeat about five more times.
- Place baking sheet in oven at 350F for 30-40 minutes or until crispy outside.
These look soooo good – in fact, I’ve been thinking that about a lot of your recipes. I’m excited to try them!
I’m from New Zealand, and I’m just trying to clarify goat cheese – is this feta? A white very tangy crumbly cheese? Thanks 🙂
Thank you!! It’s actually chèvre – thanks for asking, I’ve updated my post 🙂 Hope you’ll let me know what you think of the recipe when you try it!
I am making these for Friday, but only have time to cook them on Wednesday. Will they keep for 2 days?
Thanks!
Normally my empanadas/pies are fine in the fridge/freezer and just require re-heating in the oven before serving. I haven’t tried keeping this particular type of pie in the fridge though and my only concern is the goat cheese filling. I would think it’d be fine since goat cheese usually freezes well but can’t say for sure. If you try, will you let me know how they turn out?
I made these last night and they were wonderful! I cooked them in a mini pie maker four at a time at roughly 8 minutes a piece, totally making them fast food. Excellent recipe with excellent results, thank you!
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Happy to hear that, Pam!! Now I really want a mini pie maker! 🙂
The protein in goat milk is different than that of a cow – shorter, I think.
I didn’t know that… interesting!
Not sure what I did wrong. My pies taste good but they are a mess. The filling leaked all over and the pies deflated. Not sure if I used too many berries? I also can’t figure out how to seal the pies when the side used is cooked? I want to figure these out before berry season 🙂
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Hi Cyndi, did you watch the youtube video in the blog post? If not, that should help answer your questions.
I don’t usually watch videos because they crash my computer. Now that I’ve seen it, I realized the egg isn’t really optional. I will use that to seal next time. Maybe add that to the directions so no one else makes that mistake? I do think using thawed frozen blueberries also caused problems. They are just too wet. Can’t wait to try this again with fresh fruit. Thanks Ashley!