Blueberry Basil Handpies with Chevre
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recipe by Lena Geller https://lenaslunchbox.com/
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- Total Time
- 40mins
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- Serves
- 16
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- 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-table restaurant. Maybe you threw it up after consuming a rancid breakfast burrito. It can be overpowering if utilized incorrectly, but in these handpies, it's glorious. Basil plays on the cheese's savory side, while honey brightens the sweet, tart berries.
Inspired by: https://lenaslunchbox.com/2015/07/11/blueberry-basil-handpies-with-chevre/recipe updated Mar 1, 2022
Ingredients
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- Basic pie crust
- 2
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- Soft goat cheese
- 140 g
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- Blueberries
- 150 g
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- Bottled lemon juice
- 1 tablespoon
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- Lemon zest
- 1 teaspoon
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- Granulated sugar
- 1 tablespoon
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- Fresh basil leaves
- 20 g
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- Honey
- 85 g
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- Egg
- 1
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- Turbinado sugar
- 55 g
Tools
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Oven
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Parchment paper
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Stove
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Rolling pin
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Saucepan
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Baking sheet - 18 x 13"
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Small bowl
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Cutting board
Step preview
- Prepare a clean cutting board with waxed paper
- Add basic pie crust to the cutting board
- Roll out until 1/8" (5mm) thick
- Slice into rectangles
- Spread with soft goat cheese
- Add blueberries, bottled lemon juice, lemon zest and granulated sugar to a clean saucepan
- Heat until thickened - approx 5 min, medium heat
- Spoon fruit into pie one by one
- Sprinkle with fresh basil leaves
- Drizzle with honey
- Press together
- Pre-heat oven - 175°C
- Add egg to a clean small bowl and whisk
- Prepare a clean baking sheet with parchment paper
- Transfer pie to baking sheet and brush with beaten eggs
- Sprinkle with turbinado sugar generously
- Bake until golden brown and let cool - approx 20 min, 175°C