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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and slice the strawberries.
Combine water with cornstarch in a small pot, add sugar and bring to a boil over medium heat. Add strawberries and let the mixture thicken. Turn off the heat.
Cut circles from the shortcrust pastry using a large cup, bowl, or big cutter as a guide.
Fill each circle with strawberries, leaving the edges empty for closing. Set aside the remaining strawberry liquid.
Close each pastry by folding up the edges.
Refrigerate the pastries and preheat the oven to 180°C.
Brush the pastry edges with oil or milk and bake for 15 minutes or until the edges are golden brown.
Let cool, then decorate with yogurt and the remaining strawberry sauce.
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Use a sharp knife or cutter to ensure clean edges on the pastry circles.
For a richer flavor, substitute plant milk with almond milk for brushing.
Can I use frozen strawberries?
Yes, but thaw them first and drain excess liquid to avoid soggy pastries.
How do I store leftover pastries?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make the pastry from scratch?
Yes, homemade shortcrust pastry can be used instead of ready-made.
What can I use instead of vegan yogurt?
Coconut cream or whipped cream can be used as alternatives.
Is there a gluten-free option?
Use a gluten-free pastry sheet to make this recipe gluten-free.
