Method:

Preheat the oven to 180c.
Cut the pastry into squares. Place onto a greased and lined baking sheet. Brush with egg wash and fold over, to make a triangle. Press down the edges slightly and brush the outside with egg wash. Bake in the oven for 20-23 minutes or until golden brown.

Add a tablespoon of the custard to the corn flour and pour the rest of the custard into a saucepan. Whisk in the cornflour mixture and heat up gently, whilst stirring, as the custard begins to thicken. Once slightly thick, remove from heat and allow to cool slightly.

Cut each pastry in half and fill with the custard. Top the custard with the sliced strawberries and dust pastry with icing sugar when serving.