These lofty strawberry hand pies feature a jammy strawberry filling with notes of fresh basil and black pepper surrounded by buttery, impossibly flaky pastry. They're the perfect treat for spring gatherings and picnics.
Filling recipe adapted slightly from the mixed-berry hand pie recipe in Erin McDowell’s excellent The Book on Pie (if you like pie – get this book!)
Use any pastry dough you like to make these. I used Erin McDowell’s rough puff pastry, but you could also use classic pastry dough or store bought.
Make the dough, divide into two portions, wrap with plastic, and chill for at least 30 minutes. If using store bought, follow package directions to thaw dough.
While dough chills, prepare the filling. Bring a small pot of water to a boil. Dip the basil leaves in the water for about 5 seconds, then immerse in ice water. Pat leaves dry with paper towels, and then slice into thin ribbons.