Chill the pie filling and let the puff pastry thaw completely (about 30 minutes).
Preheat the oven to 400F.
Roll pastry dough on a floured surface so that you can cut eight 5x5 inch squares.
Drop 2 tablespoons of blueberry pie filling in the middle of each square.
Brush some of the egg wash around the border of the square. Take one corner and fold it over to the opposite corner. Press down and, using a fork, crimp all the edges so the filling will not leak out.
Brush some egg wash on top of each turnover. Sprinkle some sugar on top.
Place turnovers on a baking sheet, leaving at least 1 inch space between them.
Bake for 20 minutes or until the pastry is lightly browned around the edges.