Roasted Strawberry-Basil Pastries



Prep time:

Cook Time:

Total Time:


30 minutes

1 hour 10 minutes

2 hours 25 minutes

What you'll need

For the filling:
  • 680 g fresh strawberries, hulled and halved (quartered if large)
  • 3-4 tablespoons raw honey (according to taste)
  • Pinch fine sea salt
  • Pinch freshly ground black pepper
  • 1 tablespoon coconut oil or other fat of choice
  • 2 tablespoons fresh basil leaves, minced, to taste
For the pie dough:
  • 140 g cassava flour
  • 130 g arrowroot starch/flour
  • ½ teaspoon fine sea salt
  • 160 ml coconut oil, at room temperature, or other fat of choice
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons raw honey
  • 4-5 tablespoons ice-cold water
For the finish:
  • 1 large egg , for the egg wash
  • 2 tablespoons raw sugar, optional



  • Place a rack in the middle of the oven; preheat to 180°c. Place strawberries in a single layer in a 9×13 inch baking dish; add honey, salt, and pepper, and toss gently to coat. Bake 45-50 minutes or until syrup begins to thicken, stirring every 15 minutes. Remove from oven and swirl in coconut oil and basil; let cool completely, about 30-45 minutes. This is your filling.
  • Place flours and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture resembles coarse meal. In a small bowl, whisk together egg, egg yolk, apple cider vinegar, honey, and 4 tablespoons of ice cold water. Drizzle the egg mixture over the flour mixture. Pulse until mixture begins to hold together. If dough is too dry, add another 1-2 tablespoons of water, 1 tablespoon at a time, and pulse. Gather dough into a ball and divide into three equal portions.
  • Working with one piece of dough at a time, roll it to ⅛-inch thickness between two pieces of parchment paper. (Cover remaining dough with plastic wrap until ready to use.) Using a round biscuit cutter or an upside-down glass, cut circles that are approximately 4 inches in diameter. Place about 2 heaping teaspoons of strawberry-basil filling in the centre of each dough circle. Gently fold dough over filling. Press edges together with a fork to seal. Transfer to a parchment paper-lined baking tray. Re-roll scraps as needed.
  • Whisk together egg and 1 tablespoon of water. Brush pies with egg mixture. Cut 1-2 slits in top of each pasty and sprinkle with sugar, if using.
  • Bake at 190°c for 20-23 minutes, or until golden brown, rotating pan halfway through. Transfer from the pan to a wire rack, and cool 15 minutes.








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