Combine ½ cup sugar and dried lavender leaves and set aside for about 5 minutes.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Remove 2 tablespoons of lavender sugar and place in a separate bowl and set aside.

With remaining sugar, combine with corn starch and gently mix into blueberries.

Add lemon juice and zest, mixing gently.

Using a cup or round cookie cutter cut 3 inch circles from the puff pastry.

Place 6 rounds on the cookie sheet.

In the middle of each round, place a heaping spoonful of the blueberry filling.

Place second round on top of blueberries and pinch sides together.

Then, seal the sides by pressing the edges with a fork.

Brush with egg wash and sprinkle with reserved lavender sugar.

Continue until all pies are done.

Bake at 350 degrees for 17-20 minutes or until puff pastry is golden brown.

Serve warm or at room temperature on its own or with ice cream and blueberry syrup.