“Everyone carries an atmosphere about him. It may be healthful and invigorating, or it may be unwholesome and depressing. It may make a little spot of the world a sweeter, better, safer place to live in; or it may make it harder for those to live worthily and beautifully who dwell within its circle.” ~ J.R. Miller

San Pasqual’s Kitchen will be taking a brief hiatus during the month of October to walk El Camino de Santiago. I will be walking 166 miles through northwest Spain. I am beyond excited to be making this excursion and will surely return with many food inspirations from my journey. I have scheduled some post while I’m gone, and I can’t wait to share my food finds with you on my return.

Buen Camino!

Recipe Source: Adapted from King Arthur Flour recipe

Ingredients (Makes 8)

FOR THE CRUST
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold unsalted butter, cut into pats
1 large egg
2 tablespoons cold milk

FOR THE FILLING
1 2/3 cups trimmed, quartered fresh or frozen strawberries
2 tablespoons sugar
1 1/2 teaspoons cornstarch
1 teaspoon lemon juice
1 large egg, beaten; for sealing dough

TOPPING(optional)
Coarse white sparkling sugar

Instructions

To make the pastry: whisk together the flour, sugar, and salt and then add in the butter until small lumps form.

Add the combined egg and milk mixture and mix until it comes together.

Divide the dough in half, shape each half into a 3″ x 5″ rectangle, wrap in plastic, and refrigerate for 1 hour.

To make the filling: combine all the ingredients except the egg in a saucepan and cook over medium heat until the mixture starts to thicken, about 5 minutes. Transfer to a bowl and cool to room temperature.

Preheat oven to 350°.

To assemble the pies: place one piece of dough on a lightly floured work surface, and roll it into a 9″ x 12″ rectangle. Trim the edges and cut out eight 3″ x 4.5″ rectangles. Repeat with the remaining dough.
Place a heaping tablespoon of filling on 8 of the rectangles. Brush some beaten egg along the edges.
Cut vents into the remaining rectangles.
Top the filled rectangles with the vented rectangles. Press along the edges with the tines of a floured fork to seal.
Brush the tops of the pies with beaten egg, and sprinkle with sparkling sugar, if desired. Transfer to the baking sheet.
Bake the pies for 28 to 33 minutes, until they’re a light golden brown. Remove them from the oven, and cool on the pan.

¡Que aproveche!