I’m cheating here.
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 in this post is of my peach pies – same concept, just a different filling – if you can’t eat goat cheese, try that version!).
If you make these, I hope you love them as much as I do.
Handheld Pie Crust:
- 1 cup frozen or fresh blueberries
- 4 ounces chèvre
- Drizzle of honey or sweetener of choice
- 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.