These pop tarts/hand pies were made with the Cappellos brand of lasagna sheets which are paleo and Whole30 approved.
Allow your lasagna sheets to defrost. Place on parchment paper and cut into desired size. Each lasagna sheet made 3 pieces for me, so choose whatever shape and size works for you.
Create an egg wash by whisking one egg and getting a food brush.
Place filling (recipe below) into the middle of each pie. Don’t put it too close to edges as it will overrun. Use the egg wash to brush on all four sides surrounding the filling on the lasgana sheet. Place another sheet on top and push sides down to make sure they are connected. Use a fork along the edges to give it that hand pie look. Brush on the egg wash over the whole top of each pie. Cut slits into the top so that steam can escape the filling.
Bake at 350 degrees for 25 minutes until they are golden brown on the edges and top.
Use left over filling, heat in a saucepan and allow to cool. Once your hand pies are done you can wash that over the top to give it an extra sweetness. I used powdered maple sugar over the top.
Hardened top of coconut milk, approx 1 cup, not frozen
3 tbsp arrowroot flour
1/2 cup blueberry compote
1/2 cup maple sugar