Step 1

Preheat oven to 200°C/180°C fan-forced. Line three large oven trays with baking paper. Place trays in oven to preheat.

Step 2

Combine berries, 2 tablespoons of the caster sugar, the flour and half the pistachios in a medium bowl.

Step 3

Using a 11cm heart-shaped cutter, cut out 12 shapes each from shortcrust and puff pastry. Using a 1cm round cutter, cut out rounds from the puff pastry hearts. Refrigerate pastry for 15 minutes.

Step 4

Place shortcrust pastry hearts on hot trays about 3cm apart. Divide strawberry mixture in centre of each heart. Top with puff pastry hearts; press edges together with a floured fork to seal. Brush lightly with egg, sprinkle with the remaining caster sugar.

Step 5

Bake pies for 25 minutes or until pastry is golden brown. Dust pies with icing sugar; sprinkle with remaining pistachios. Serve warm.