Recipe Notes Serves 6 to 8.
3 cups fresh blueberries
1 tablespoon lemon juice
¼ teaspoon salt
½ cup sugar
2 tablespoons cornstarch
1 package frozen puff pastry, thawed (I like Pepperidge Farms)
1 egg, lightly beaten
Preheat oven to 425°F.
Line a large sheet pan with parchment paper or a silicone baking mat.
In a large mixing bowl, gently toss the blueberries with the lemon juice and salt. In a smaller bowl, combine the sugar and cornstarch, then add it to the blueberry mixture.
Roll out the puff pastry to ¼-inch thickness and use a biscuit cutter or round cookie cutter to make rounds 4 or 5 inches in diameter. Spoon some of the blueberry mixture into the center of each circle, leaving about an inch from the edges. Fold the edges of the circle in over the filling. Wherever there’s a fold, pinch it with your fingers to seal the filling in.
Brush the pastry crust with the egg. Bake until golden brown, about 30 minutes.