Sweet strawberries and salty pistachios are a match made in heaven.
Ingredients
Serves: 6
Prep: 15 mins
Bake: 35 mins
Dough:
- 80g wholemeal flour
- 170g plain flour
- 80g caster sugar
- 150g Irish butter, room temp
- 1 large egg yolk
- pinch salt
- 3 tablespoons water
- 600g Irish Strawberries
- 1 tbsp cornflour
- 1 tbsp water
- ½ tbsp maple syrup
- 1 tbsp chopped pistachios
To serve
- 200g Greek yoghurt
- 1 tbsp honey
- 1 tsp lemon zest
Method
- For the pastry, in a bowl using your fingertips, rub together both flours, sugar, butter, and salt until a breadcrumb consistency is reached.
- To this add the yolk and water and mix until a dough is reached.
- Turn this onto a floured table and gently work, wrap, and chill for 30 mins hour.
- Once the pastry is rested, roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
- Into a bowl, mix the cornflour, water and maple syrup and mix this with the prepared strawberries.
- Spoon this mixture into the centre of the pastry, leaving a 2-inch rim around the edge.
- Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
- Egg wash the pastry and sprinkle with chopped pistachios.
- Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
- Remove and allow to rest before serving.
- To serve mix the yoghurt, honey and lemon zest and serve on the side.
