Author: Padraic Guilfoyle

Sweet strawberries and salty pistachios are a match made in heaven.

By Shane Smith

Award-winning Irish pastry chef Shane Smith.

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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

1. For the pastry, in a bowl using your fingertips, rub together both flours, sugar, butter, and salt until a breadcrumb consistency is reached.
2. To this add the yolk and water and mix until a dough is reached.
3. Turn this onto a floured table and gently work, wrap, and chill for 30 mins hour.
4. Once the pastry is rested, roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
5. Into a bowl, mix the cornflour, water and maple syrup and mix this with the prepared strawberries.
6. Spoon this mixture into the centre of the pastry, leaving a 2-inch rim around the edge.
7. Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
8. Egg wash the pastry and sprinkle with chopped pistachios.
9. Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
10. Remove and allow to rest before serving.
11. To serve mix the yoghurt, honey and lemon zest and serve on the side.