Add the blueberries, sugar, vanilla and water into a pot. mix these together then put this pot over medium-low heat

Whiles this is on the heat, use a spoon to mash the blueberries, you're looking to get a mostly smooth mixture

Once most of the blueberries are mashed, add in the corn flour/water mixture. mix this in then keep heating the mixture, whiles still mixing, until it thickens. this should only take about a minute

Take this off the heat. at this point it's up to you, if you want a completely smooth filling you can either blend this or push the filling through a sieve. i personally didn't mind having a few bigger pieces on blueberries in it so i just put it straight into the fridge

Whiles the blueberry filling is cooling down, make the cheesecake filling

Add the cream cheese, sugar and vanilla into a bowl and whisk these together until you get a smooth mixture. if the mixture seems a little runny at first, just keep whisking it and it will thicken up

Once the blueberry filling is cool, you can start putting the pies together

Get your puff pastry and cut it into rectangles. mine were 13 x 18.6 cm but you can do whatever size you want

Get a rectangle of pastry and pipe a line of the blueberry filling and a line of the cheesecake filling in the centre of it. add another piece a pastry on top then seal the sides with a fork. once you've used all the pastry, leave these in the freezer for 30 minutes

To fry these you want to make sure the oil is hot before adding them, they will not puff up and be flaky if the oil is too cold. i don't use a thermometer to test my oil temperature, i just add a small piece of the puff pastry into the oil, if it starts bubbling straight way, the oil is ready

Fry these until they're golden brown on both sides, let them cool down for a few minutes before eating and then enjoy!