lonely nerd

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I’m a pretty big fan of Goodreads. Since I discovered it a year or so ago, I’ve been using it fairly obsessively to find and track books I’ve read and want to read. It’s a pretty brilliant tool.

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I was looking for my saved favourite quotes this morning, and clicked on the “more” icon. A drop-down menu followed:

Kimberly  [sign out]

0 friends. 219 books.

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Umm… well. That hurts, Goodreads… Just a little bit.

At least I have blueberry hand pies.

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Blueberry Hand Pies (vegan)

Ingredients

Pastry

two and a quarter cups pastry flour
two tablespoons sugar
half teaspoon salt
half teaspoon baking soda
half cup Earth Balance (or other margarine)
half cup coconut yogurt
quarter cup unsweetened almond milk

Filling

three and a half cups blueberries (I used frozen)
one third cup sugar
one tablespoon cornstarch
one tablespoon tapioca powder
lemon juice from half a lemon (1-2 tablespoons)
half tablespoon finely grated fresh ginger
one teaspoon vanilla

Directions

Make the filling: this one’s easy. Put all the ingredients in a bowl and stir them around.

Make the pastry: sift flour, sugar, salt and baking soda in a large bowl. Add Earth Balance and use a pastry cutter to combine until the biggest margarine bits are pea-sized. Then get your hands in there and give it a good squeeze – the flour and margarine should start to stick together when pressed.
In a small bowl or glass, whisk together the yogurt and milk. Add into the flour/margarine mixture and stir a bit, then get your hands in there. You want everything to come together into one big ball, but don’t over-mix.
Cut your ball in half (this gave me two ~11oz pieces). Wrap one and put it in the fridge.

Flour a counter and rolling pin. Roll out half of the dough into a large rectangle around 1/8 of an inch (1/3 of a cm) thick and slice into rectangles (mine were about 15cm by 6cm, which gave me 11 pies per recipe). Brush half the rectangles with almond milk. Scoop some filling into the centre of the brushed pieces (leave about half an inch around the edges), and fold a non-brushed rectangle on top.
Use a fork to press down and seal around the edges of the pastry. The pierce the top layer a few times to let steam escape while baking, and brush the tops with more almond milk.
Place pies on a parchment-lined baking sheet and put in the fridge to rest while you preheat the oven to 350 degrees Fahrenheit.
Bake for about 25 minutes or until the top is a nice golden colour. Let cool on the baking sheet for at least 5-10 minutes before transferring to a cooling rack.
While the first set is baking, roll out the second half of the pastry and repeat the same process.

Optional: drizzle with icing when the pies are cool. I mixed together lemon juice and icing sugar until I got the right consistency.

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