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Take the 8 balls of dough from the fridge and let sit a couple of minutes.
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Pre-heat oven to 375 degrees Fahrenheit.
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In a medium bowl mix together strawberries, sugar, cornstarch and orange juice. Set aside.
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On a floured surface roll each dough ball out to a rough circle approximately 5 to 6 inches in diameter.
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Place rolled dough onto parchment paper lined baking sheets.
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Add approximately ¼ cup of the strawberry mixture using a slotted spoon into the center of each dough circle leaving a 1 inch border around the edge. (Using a slotted spoon prevents too much liquid being added so you don't get soggy crust).
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Fold the edges of the dough up so that they just reach the strawberry mixture. Don't worry about perfection as we are going for a rustic look.
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Brush the pastry with the egg wash.
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Bake for 25 to 40 minutes, until the pastry is golden brown and the filling is bubbly.
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Remove from oven and cool completely on a wire rack.
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Dust tops with powdered sugar before serving.