Sweet & Hot Blueberry Cheesecake Hand pies

Prep time: 1hr 30 min, cook time: 60 min


1 cup Butter (frozen)
3 cups All-Purpose Flour
1/4 cup Sugar
1 Kosher Salt
1 cup Ice Water
3 Egg Yolks
1/4 cup Jack Link's Sweet & Hot Beef Jerky, Finely Diced
1 cup Frozen Blueberries
3/4 cup Water
1/2 Lemon, juiced
2 tbsp Cream Cheese, Softened
1 tbsp Honey (optional)
1 cup Icing Sugar
1/2 tsp Vanilla Extract
1 Food Colouring of Choice
6 Strips Jack Link's Bacon Jerky


  1. Grate frozen butter onto a plate and set aside. In a large mixing bowl, whisk together the flour, sugar and salt.
  2. Transfer grated butter into the flour mixture and, working quickly, toss to coat.
  3. Add ice water 2 tablespoons at a time while mixing together with a wooden spoon. Stop adding water once dough comes together (a little shaggy is okay) and butter chunks are still visible. Again, working quickly, shape your dough into 2 rectangles. Wrap in cling film and let rest in the fridge for 1 hour.
  4. While dough chills, in a small pot, add blueberries, water, lemon juice and jerky. Bring to a boil then reduce heat to medium and cook until blueberries are a jammy consistency, about 15 minutes.
  5. Remove from heat and stir in softened cream cheese. Taste. For a little more sweetness, add honey. Set aside.
  6. Preheat oven to 350°F.
  7. Separate 3 eggs. In a small bowl, whisk egg yolks. Save egg whites to make yourself something healthy…cause this is a TREAT.
  8. On a parchment-lined baking sheet, sprinkle brown sugar in an even layer. Place bacon jerky strips on top of sugar. Bake for 15 minutes or until brown sugar is bubbling and caramelized. Remove from oven and set aside to cool.
  9. Grab your 2 dough rectangles out of the fridge. Quickly roll each section out into equal size rectangles, about ¼ inch thick.
  10.  If using cutters, use one rectangle to punch your bottom layers and the other to punch your top layers. If going classic, cut each side into 12 equal rectangles – 24 total.
  11. On each of your “bottoms” spoon about 1 tbsp of the filling. Brush whisked egg yolk around filling. This helps keep the filling from leaking out. Lay a matching “top” on each then, one at a time, seal the edges with a fork.
  12. Using your finger, dab the edges of the hand pies with the remaining egg yolk. This both seals the edges and gives a nice golden-brown colour. Pop the hand pies back into the fridge for 30 mins.
  13. Preheat oven to 400°F. On a parchment-lined baking sheet, bake hand pies for about 20 minutes or until the edges are golden brown and the tops are nice and toasty.
  14.  Prepare icing while pies are baking. In a medium bowl, combine icing sugar and water, stirring slowly. Once combined, add vanilla extract. If using multiple colours, separate icing into smaller bowls and add food colouring a couple drops at a time until you get the colour you want!
  15. Remove hand pies from the oven and let cool completely. Spoon 1 tbsp of icing on each…or put as much or as little as you’d like. Mix and match your colours. Have FUN with it.
  16. Crumble candied bacon jerky and sprinkle on as many hand pies as your heart desires.
  17.  Another step? Nah, just go ahead and enjoy the deliciousness you made!