Strawberries pot pie recipe

It will comment how juicy are strawberries in season? Well if  I not  comment I tell you now, are firm and sweet.

With a  simple visit to the grocery, I brought many. Some of ´them I ate only washed. And with the  remained  I bake these pot pies  Delicious! They can be eaten warm or cold.Ideals for this time of year.

Have a wonderful weekend.

Ingredients 250g fresh strawberries, washed well and cut into cubes 4 tablespoons of sugar. 2 tablespoons raspberry preserve 1 tablespoon kirsch 1 tablespoon cornstarch Crust 8 tablespoons butter 1 1/2 flour 1 teaspoon salt 2 tablespoons  cane sugar 3 tablespoon chopped cashews 3 tablespoons ice water 1 1/2 tablespoon apple cider vinegar 1/2 teaspoon baking powder

Method: Preheat oven to 220 ° C Toss strawberries with sugar,  raspberry preserve, kirsch and cornstarch. Reserve, while preparing the dough.  Crust Place the flour, salt  and sugar, mixture in a food processor with the metal blade and process for a few seconds to combine .  Add the butter and process just until you have a sandy consistency, toss the others  ingredients  Remove and knead with the knuckles of the fingers and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. until it is smooth and elastic. Let rest for 30 minutes in the refrigerator before stretching. Toss in the bottom of each ramequin  a piece of butter. Fill to 3/4 of the container and cover with the crust. I shaped cut strawberries. Brush with egg yolk and place in the oven until golden brown and the filling starts bubbling  Makes 6 individual servings