Friday Feast: Strawberry Pillows

The pastry is quick and easy to make and the homemade strawberry and vanilla filling is so much healthier than shop-bought jam.

12 MONTHS +

Makes 8 large or 16 small pillows

• 250g spelt flour, plus extra for dusting
  
• 150g unsalted butter, grated straight from the fridge
  
• 3 tbsp honey or rice syrup
  
• Zest of 1 lemon
  
• 50ml ice-cold water
  
• 8 tsp Strawberry &
  

Vanilla Chia Jam

• 1 free-range egg, lightly whisked with a fork, to seal and glaze
  

gluten-free - Use gluten-free flour and baking powder.

dairy-free - Use dairy-free spread instead of butter.

egg-free - Use milk instead of egg.

Strawberry & Vanilla Chia Jam

• 90g strawberries, hulled
  
• 1 tsp maple syrup
  
• 1⁄2 tsp vanilla extract
  
• 1 tsp chia seeds
  

1. Preheat the oven to 180°C/160°C fan/gas mark 4.
   
2. Place the flour and butter in a bowl and rub together until they resemble breadcrumbs. Stir in the honey or syrup and the lemon zest, then slowly add the ice-cold water and mix with a knife until the pastry starts to bind.
   
3. Turn out on to a lightly floured surface and gently work until you have a smooth dough. Try not to overwork it – visible spots of butter are fine. Wrap the pastry in a beeswax wrap or clingfilm and chill in the fridge for 30 minutes.
   
4. On a lightly floured surface, roll out the pastry to a thickness of 2–3mm. Cut into 16 large or 32 small squares. Transfer half the squares to the prepared tray and blind-bake in the oven for 10 minutes. These will be the bottoms of the pillows.
   
5. Remove them from the oven and dollop 1⁄2–1 teaspoon jam on each square, then brush the edges of the pastry with a little egg. Place a second layer of pastry on top of each one, sealing the edges with a fork. Prick the tops with a fork, then glaze with the remaining egg. Bake in the oven for 20 minutes, or until the pastry is evenly browned.
   
6. Remove from the oven and leave to cool on the tray for a few minutes, before transferring to a wire rack.
   
7. Storage - Can be stored in an airtight container for 3 days, or in the freezer for up to 2 months. Defrost at room temperature.
   

Strawberry & Vanilla Chia Jam

1. Place a saucepan over a low heat. Add all the ingredients and cook gently for 5 minutes, or until the strawberries have broken down into a pulp and the jam has start to thicken.
   
2. Pour the jam into a warm glass jar and leave to thicken for up to 10 minutes.
   

READ I Can’t Believe it’s Baby Food by Lucinda Miller Octopus Publishing

FOLLOW Lucinda on Instagram @naturedockids

​This recipe can be found in Issue 102 of The Green Parent magazine, buy a copy here