In saucepan mix sugar, salt, and flour.
Stir in orange juice and blueberries with syrup.
Cook, stirring, until very thick; cool.
Roll out pastry on a lightly floured board.
Cut out twelve 4 1/2-inch rounds.
Put 2 tablespoons blueberry mixture on half of each round, moisten edges, and fold over.
Seal edges with a fork.
Fry in small amount of fat until golden brown on both sides.