Combine the corn starch or tapioca starch with 2 Tbsp of water and stir into the blueberries. Increase heat, bring back to a boil, and boil until the mixture thickens, about 30 seconds.
Remove from heat. Add the remaining 1/2 cup blueberries and cool completely. (To speed up the cooling process, place the sauce pan in a large bowl of ice water for a few minutes and stir occasionally until cool.)
Combine the Chebe mix with 2 eggs, the oil or melted butter, and 4 Tbsp of water. Stir until just combined.
Knead the dough with your hands until smooth, about 2 minutes.
Spread 2 heaping Tbsp of the cooled blueberry mixture on one half of the dough, leaving a 1/2 inch border around the edge.
Frozen fruit could be used. You would have to let it thaw out first. The only draw back is that the fruit then is not as fresh, crispy and tasty.
Recipe courtesy of Simply Gluten Free