Holiday sweet and savory pastries; gluten free and dairy free

Preheat oven to 400°F. In a medium bowl, combine the gluten free flour blend, salt, sugar, and baking powder. Cut small chunks of goat butter into the flour mixture and blend using your hands or a mixer until crumbly with small butter pieces remaining visible. Add cold water one tablespoon at a time until the dough begins to come together. Form into a disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes. For the sweet filling, combine the blueberries, lemon juice, and brown sugar in a small bowl and let sit while the dough chills. For the savory filling, combine the sausage, onions, salt, pepper, oregano, and basil in a bowl and prepare the goat cheese. Once the dough is chilled, lightly flour a surface and roll dough to about 1/2-inch thickness. Cut into circles about 5 inches wide using a bowl or cookie cutter. Place a spoonful of filling into the center of each circle. Sprinkle goat cheese over savory fillings if desired. Fold dough over to form crescent shapes and crimp edges using a fork or your fingers. Place pastries onto a greased baking sheet. Optional: brush tops with egg wash made from 1 beaten egg. Bake for 15 to 20 minutes or until golden brown and crispy. Let cool for 5 minutes before serving.