Strawberry hand pies

Pulse 350 grams of all-purpose flour, seven grams of salt and 30 grams of sugar in a food processor to combine.

Add 280 grams of chopped butter and spin it into the flour until pebbly and well combined.

Stream 90 grams of cold water in while spinning on high; it comes together in about five seconds. Do not work it further.

Turn out onto plastic wrap, fold into a flat square and refrigerate 45 minutes.

Cut 400 grams of strawberries into rustic chunks, three or four pieces per berry.

Heat a saute pan, add the strawberries and 75 grams of sugar, plus about five grams of champagne or white wine vinegar to sharpen the edge.

Stir often and cook about a minute until they release their juices.

Slake about 10 grams of cornstarch with a little water first, then stir it in - adding it dry to a hot wet pan clumps.

Cook on high about two minutes to bring tenderness to the filling and concentrate the flavour. Cooking the fruit first is what stops a juice-soaked bottom crust.

Set the filling aside to cool.

Take the dough out, flour both sides, smash it flat with a rolling pin and break it in half.

Roll each half to the thickness you like - thicker for more crust - and cut rounds by indenting with a pint container and tracing round it with a knife. Twelve rounds in total, six per sheet tray.

Variation: cut squares and fold them in half for triangular hand pies. Chop the scraps up and bake them while the shaped pies chill.

Cut slits in one round of each pair. Fill the other with about one and a half tablespoons of the cooked fruit, lay the slitted round on top and press gently to attach.

Press the pint container down over it to punch the edges, then finish the edge with a fork.

Refrigerate the shaped pies 30 minutes; it gets you 10 or 15 percent better product than baking from room temperature.

Brush a generous amount of egg wash on and bake at 375F for 25 minutes, until the shade of golden brown you like.

Cool completely, about an hour; they are not good hot.