Blueberry pie cookies (hand pies)

Roll the doubled pastry on a floured surface to about an eighth of an inch thick; not thinner.

Cut circles with a small cutter (no smaller than three inches); gently fold and re-roll the scraps once, discarding the last tiny ones.

Lay half the circles on a lined baking sheet and brush the edges with egg wash so they seal.

Add about a teaspoon and a half to two teaspoons of thick blueberry pie filling to each; do not overstuff, and hold back liquid from a thin filling.

Score a slit in each lid before placing it so steam can escape and the pie does not burst at the side.

Lay the lids on, press along the seam and seal with a fork.

Egg wash generously and sprinkle with granulated sugar.

Bake at 375F (190C) roughly 35 minutes until golden brown.

Serve warm or cold, ideally the day they are baked, with ice cream or whipped cream.