Ingredients

Co-op plain flour, for dusting 1/2 x 500g pack Co-op frozen shortcrust pastry, thawed 1 Co-op British egg, beaten 150g strawberries, hulled 1 tbsp caster sugar 1 tsp cinnamon 60g Co-op Fairtrade 70% dark chocolate, finely chopped 2 tbsp flaked almonds;

Method

Preheat the oven to 200°C/fan 180°C/Gas 6 Line a baking tray with greaseproof paper Lightly dust a worktop with flour and roll out the pastry to 32cm x 23cm Brush the edges with some of the egg Thinly slice 3 of the strawberries, then blend the rest Mix the sugar, cinnamon and chocolate together, scatter over the pastry and top with the sliced strawberries Fold a third of the pastry into the centre, then fold over again Put on the baking tray, brush with a little egg, then scatter with the almonds Bake for 20 mins, or until golden Leave to cool, then cut into 6 slices and serve with the puréed strawberry for dipping