A Profound Hatred of Meat - Raspberry Hand Pies

1/2 cup dried blueberries

1 tbl plus 2 tsp cornstarch

1/2 cup organic cane sugar, plus more for sprinkling

1 tsp vanilla extract

2 tbl ap flour

1 sheet frozen puff pastry, thawed

In a small pot combine the raspberries, dried blueberries, 1 tbl plus 1 tsp cornstarch,

cane sugar and vanilla. Toss to combine and bring to a boil. Reduce to a simmer and let thicken,

4-5 minutes. Remove from heat and let cool.

Lightly flour a countertop and roll out the creases in the puff pastry sheet.Cut the sheet

in half horizontally then cut twice vertically for a total of 6 rectangles.

Combine 1 tsp of cornstarch with 2 tbl of water and brush the edges of the rectangle

lightly with the cornstarch slurry. Dollap 2 spoonfuls of fruit in the center and fold over

like a book. Pinch to seal and use a fork to prick the edges. Brush the tops with the

cornstarch mixture and sprinkle with some sugar. Prick three dots on the top of each

pie to allow steam to vent out and chill for 30 minutes.

Preheat the oven to 375. Line a baking sheet with parchment and spray with cooking

oil. Lay out each handpie and bake for 20-25 minutes until golden brown and puffy.

Let cool for 10 minutes then serve.