Blueberry Basil Handpies with Chevre

by

Lena Geller

Posted April 4, 2022 (Last updated April 4, 2022)

Serves

16

Total Time

40mins

Calories

255

In the same way that everyone has a hot dog horror story, I feel like most people have had a horrible experience with goat cheese (chevre). Maybe you mistook it for whipped cream during dessert at that farm-to-...

recipe-image
    Ingredients

  • Basic pie crust icon
    Basic pie crust2
  • Soft goat cheese icon
    Soft goat cheese140 gsoftened
  • Blueberries icon
    Blueberries150 g
  • Bottled lemon juice icon
    Bottled lemon juice1 tablespoon
  • Lemon zest icon
    Lemon zest1 teaspoon
  • Granulated sugar icon
    Granulated sugar1 tablespoon
  • Fresh basil leaves icon
    Fresh basil leaves20 gfinely sliced
  • Honey icon
    Honey85 g
  • Egg icon
    Egg1
  • Turbinado sugar icon
    Turbinado sugar55 g
    Method

  • 1. Prepare a clean cutting board with waxed paper
  • 2. Add basic pie crust to the cutting board
  • 3. Roll out until 1/8" (5mm) thick
  • 4. Slice into rectangles
  • 5. Spread with soft goat cheese
  • 6. Add blueberries, bottled lemon juice, lemon zest and granulated sugar to a clean saucepan
  • 7. Heat until thickened - approx 5 min, medium heat
  • 8. Spoon fruit into pie one by one
  • 9. Sprinkle with fresh basil leaves
  • 10. Drizzle with honey
  • 11. Press together
  • 12. Pre-heat oven - 175°C
  • 13. Add egg to a clean small bowl and whisk
  • 14. Prepare a clean baking sheet with parchment paper
  • 15. Transfer pie to baking sheet and brush with beaten eggs
  • 16. Sprinkle with turbinado sugar generously
  • 17. Bake until golden brown and let cool - approx 20 min, 175°C

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