San Francisco’s renowned cioppino is a terrific option if you want to indulge a little. This dish for spicy fish and shellfish stew, or cioppino, is a huge red bowl of deliciousness that tastes even better when coupled with a loaf of crusty sourdough bread.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 10 hand pies |
Ingredients
- 2 pie crust pastries
- 1 cup frozen blueberries
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- 1 egg, beaten
- ¼ cup turbinado sugar (such as Sugar in the Raw®)
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
- Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
- Bake in preheated oven until browned, 18 to 20 minutes.
- I used a gadget like a stainless steel ravioli/pierogi/dumpling maker on one batch and they were a snap.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 196 mg |
| Sugars | 16 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very good flavor, I only had one pie crust so I made 4 small from the exact recipe @ 375 for 12 mins. Turned out great! Great flavor and portion sizes, DELISH!
Great recipe. Not over sweet, lots of flavor and easy to make…and they look great on the plate. PERFECT
These are wonderful and very easy to make. I will make this again and try other fruit.
Very good! I used fresh blueberries. So easy to make. I would recommend that you bake it at 375 instead of what’s on the recipe. I tried it at 425 but it was browning to quickly. Reduced it to 375 for 18 minutes. I didn’t have turbinado sugar so I sprinkled cinnamon on top after the egg wash. Turned out great.
Used Sweet Almond Flaky Pie Crust for the base, which worked well. The crust was slightly sweet so the fact I didn’t have turbinado sugar didn’t mar the end product and almonds + cinnamon + blueberries? Of course! This recipe also came together really quickly. Changes: I would be more generous with the cinnamon next time, which is on me. Additionally, I had thawed my blueberries because I thought the frozen fruit would have too much water. Finally, the cook time has to be reduced. By 14 minutes my pies were starting to burn so I scooted them out of the oven way early.