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