(makes 8-14 pies)

You need:

For the dough

• 2 cups all purpose flour (or substitute half for spelt flour)
• 115 grams ice cold butter, cut in cubes
• 1 tbsp sugar
• 1 tsp fine sea salt
• 6 tbsp ice water
• 1 egg (for brushing)

For the filling

• 150 grams blueberries (wild ones are best)
• 3.5 tbsp granulated sugar or honey
• 1 tbsp arrowroot

How to make it:

1. Sieve the flour in a large bowl. Add the sugar and salt. Give everything a stir before you add the butter. Crumble everything between your fingers until you roughly have a sand-like consistency.
2. Add the ice water and kneed until you can make a ball of dough and everything sticks together. Don’t over kneed.
3. Wrap the dough in cling film and place in the fridge for at least one hour. Transfer to the freezer fifteen minutes before you want to work with it.
4. Meanwhile, prepare the filling. Add the blueberries to a saucepan and sprinkle the sugar over the fruit.
5. Place the pan on medium heat. Shake it from time to time. When the sugar has dissolved and the berries have softened a little, add the arrowroot. Do not stir too much, you want to keep the berries whole. Add the port and stir gently on more time. Set aside in the fridge.
6. Divide the dough in 6 small balls. Roll out with a rolling pin and use a 10 cm cutter to make perfect circles.
7. Place one or two tablespoons of filling in the middle of the circle and place a second disk on top of it. Gently close the dough by using your finger tips. Alternatively use only one disk, fold the dough over and leave 1 cm short. Gently close the dough with your fingers to make a empanada/pierogi formed hand pie.
8. Crimp the hand pies by pressing a fork carefully into the dough all the way around. Make sure they are closed well to avoid big leaks.
9. Whisk an egg lightly and brush on top of the hand pies. Sprinkle a little cinnamon or sugar on top if you like.
10. Cut 3 air holes on top of the pies and bake them at 200 C/400F for 25 minutes.
11. They are best enjoyed warm. Store in an airtight container for 3 days.