I'm not much of a baker; being precise in the realm of food isn't really my thing. This is really exciting.
We had a huge amount of tiny wild blueberries in the fridge so I thought really hard about what I wanted to do with them and came up with "blueberries stuffed into some kind of pastry."
The dough and general idea I modified from Smitten Kitchen, and for the blueberry filling I glanced at this recipe on About.com's Local Food web channel thing, to see if I should combine the blueberries with anything or just shove 'em in there as is. These turned out more full/puffy than a pop tart type of thing, but probably less so than a turnover. I don't really know what is technically what.
Also our oven is currently not hooked up, so I used the toaster oven. Thank god for that thing.
To make the dough:
- Combine in a large bowl 2 cups of flour, 1 tablespoon of sugar, and 1 teaspoon of salt.
- Chop up 2 cold sticks of butter into pat-sized pieces. Throw the butter into your flour mixture and use your hands (or a food processor, I guess) to mix it all up. I used sort of a mixing/kneading movement. You know you're done when your mixture still has pea-sized pieces of butter but holds together pretty well when you squeeze it.
- Whisk together 1 large egg and 2 tablespoons of milk.
- Pour the egg mixture into your large bowl that's currently holding your flour/sugar/salt/butter mixture. Mix everything together. I again used my hands for this.
- Divide the dough into 2 chucks and plop down onto some parchment paper. Shape them roughly into bricks.
- Let your dough chill out in the fridge while you make the filling. It can hang out in there for up to 2 days.
- If you're me, put 1 of your dough bricks into the freezer to use in some other experiment.
To make the filling:
- Pour some blueberries into a bowl. Maybe 2 cups? I eyeballed it.
- Pour in a little flour, brown sugar, and cinnamon.
- Again, use your hands to mix that all up, sort of squishing the blueberries gently so you have mostly whole berries, but also some juicy goodness.
- Take your dough brick out of the fridge and roll it out on parchment paper until it is approximately 1/8" thick, or about the size of a standard baking sheet. You might need a little flour to help it roll.
- Cut your dough into smaller rectangles. You're basically going to make dough sandwiches so make sure each small rectangle is about the same size.
- Whisk up 1 egg - this is going to hold your dough sandwich together.
- Brush your whisked egg onto one whole side of half of the rectangles. These are the top pieces of your sandwiches.
- On your remaining rectangles, brush a little egg around the edges. These are the bottom pieces of your sandwiches.
- Spoon your filling onto the bottom pieces, making sure to leave room around the perimeter for the top and bottom pieces to stick together.
- Place your top pieces on top!
- Use your fingers first to squish the edges together, then use a fork around the perimeter to squish further and make a pretty design.
- Preheat your oven to 350° F. While this is happening, place your dough sandwiches in the fridge for 30 minutes to chill.
- Just before baking, poke the tops with a fork a few times so the steam is released.
- Bake for 20-25 minutes, or until golden brown. Don't forget to use parchment paper or to lightly grease your baking sheet.