A great (yummy) way to use up strawberries that are slightly past their best for eating straight from the punnet. You can make simpler versions of the pastry too by cutting slightly larger squares and folding the edges in before spooning the strawberries on!
Remove the stalk/leaves from the strawberries and chop into smallish pieces. Put in a bowl to one side.
Roll out your puff pastry to a square approximately 2mm thick and cut into squares 10cm x 10cm
On opposite sides of each square cut an L shape 1cm in, ensuring the 2 “L‘s“ do not meet in the middle.
Take the corner of an L on the outer edge of the square and fold this over so the outer corner meets the corner of the inner square on the opposite side. (Stick it down with a bit of beaten egg).
Repeat the above step with the opposite corner.
You should now have a diamond shaped pastry with a slightly higher outer border.
Line some trays with baking paper and transfer your pastry shapes onto the trays. Brush the outer border with beaten egg.
Spoon some of the strawberry pieces into the middle of the pastry diamonds and lightly sprinkle with caster sugar.
Bake in a preheated oven at 200°c/gas 6/fan 180°c for 10-15 mins or until golden brown. Leave to cool slightly before transferring to a cooling rack.
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