Strawberry and Goat Cheese Pastries

Combine strawberries, sugar, cornstarch, and salt in medium saucepan. Bring to a boil, then reduce to a simmer and cook until thick, about 5 minutes. Set aside and allow to cool.

Bring pie crust to room temperature.

Lay each pie crust on a piece of floured parchment paper. Trim edges to make each one square, then cut 4 even rectangles out of each, approximately 4″ x 4″. Use trimmed dough to form a few more sets of rectangles.

Divide goat cheese evenly among half of the squares, then top with a heaping tablespoon of strawberry filling. Sprinkle each with lemon thyme, reserving some for the tops.

Cut a vent in the remaining rectangles, which will become the tops, using the back of a pastry tip or a knife or small cookie cutter.

Whisk egg white with a teaspoon of water until it’s broken up. Working one at a time, brush the edges of each vented rectangle and place over top of filling. Press down on the edges, then use the tines of a fork to make sure each pastry is fully sealed. Place on parchment-lined baking sheet and repeat until all are assembled.

Place sheet pans in freezer while you preheat the oven to 42°. When oven is preheated, remove pans from freezer, brush pastries with remaining egg white, and top with a light sprinkling of flaky sea salt and more lemon thyme.

Bake for about 25 minutes or until golden brown. Allow to cool for at least 10 minutes before serving.