Mini pies with strawberries and honey

Ingredients:

Cake

• 2 sheets chilled pie dough, 22cm in diameter.
• Cooking spray with vegetable oil
• Special equipment: 12-cup non-stick muffin tin, 7.5cm cookie cutter, 5cm cookie cutter.

Filling

• 2 tablespoons of honey
• 0.5 tbsp lemon juice
• 0.5 tbsp arrowroot (maranta starch)
• 0.5 tsp. grated orange zest
• 8 medium strawberries, hulled and cut into 1/4-inch pieces, 1 1/4 cups total
• 1 egg, beaten

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 190°C.
2. Cake:
   
   Spray a 12-cup metal muffin pan with cooking spray. Line each cup with a 1-inch-wide, 5-inch-long strip of parchment paper, allowing excess to hang over the sides. Roll out the dough and, using round cookie cutters, cut out 12 3-inch circles and 12 2-inch circles. Place the larger circles into the prepared cups and press lightly against the sides.
   
3. Filling:
   
   In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth. Add the strawberries.
   
   Spoon the filling into each cavity and, using a pastry brush, lightly brush the edges of the dough with beaten egg. Top each pie with a small circle of dough. Using the tines of a fork, press the edges of the dough to seal. Lightly brush the tops of the dough with beaten egg. Using the tip of a small knife, make a 0.5 cm slit in the center of each pie.
   
4. Bake until the pastry is golden brown, about 14-15 minutes. Remove from the oven and cool for 30 minutes. Remove the pies from the pan by pulling on the overhanging parchment paper. Peel off the parchment paper and serve.