Nutella is such a useful spread as it goes well with so many other ingredients and enhances the flavour.
Strawberries are currently well into the season and are extremely cheap so this recipe is real value for money.
In this recipe I have made a rich dough and made it as thin as possible, and have then spread Nutella on the bases.
The result is a heavenly taste of slightly sour strawberries mixed with sweet, chocolaty Nutella, which I topped with thick cream.
Preparation Time: 20 minutes plus 2 hours in the fridge
Cooking Time: 20 minutes
Makes: 10 pies
Ingredients For the dough 1¼ cups plain flour
½ tsp salt
110 g unsalted butter, cubed
75 ml cold water
For the filling 300 g strawberries, cut into small pieces
1 tbsp coconut sugar (or castor sugar)
1 tsp vanilla extract 185 g Nutella spread
1 small egg
1 tbsp water to mix with egg
Coconut sugar, for the top of the pies
To cook these, I used silicone patties and put these in a muffin pan.
Put the flour and salt in the bowl of a food processor or similar and add the cubed butter.
Pulse or mix to break them up and with the processor on, add the cold water slowly and the mixture will then change in consistency although it will still be a bit crumbly.
Put the dough on some baking paper and knead till it forms a ball.
Cover in plastic wrap and chill for about 2 hours in the fridge. This can be done one or even two days before.
Preheat the oven to 180° fan forced.
Combine the chopped strawberries, sugar and vanilla extract.
Roll out the dough on baking paper and make it as thin as possible.
Using a 9 - 10 cm biscuit cutter (if you dont have one, just cut a rough circle this size) cut the dough into circles.
When you have done them all, collect up the left over scraps of dough, roll it out again and make some more circles from the scraps.
Put some Nutella over half or all of the bases only.
Remember you need two pieces of pastry to make one pie
Put them in the cup cakes or direct into the muffin pan.
Add the strawberry mixture and pile it quite high.
Brush the edges with the egg mixed with water, and top with another circle of the pastry. Press to seal.
Use the back of a fork to make a pattern on the edges.
Cut a slit on the top of each one.
Brush the tops with the rest of the egg mixture, and sprinkle coarse sugar on the top - I used coconut sugar.
Bake for about 20 minutes or until the tops are golden and the filling is bubbling through the holes in the top of each pie.
Allow to cool slightly before serving with or without cream.
Also great to eat cold, but make sure you store them in the fridge.