Instructions

1. Preheat oven to 400°
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a square. Trim rough edges if necessary then cut the pastry sheet into 4 squares.
3. Place the pastry squares onto a baking sheet, lined with parchment paper. In a small bowl, whisk together the egg and water.
4. Place strawberries on a small plate or bowl. Evenly sprinkle with sugar and corn starch. Divide and place strawberry mixture onto the center of each pastry square. Pull up each corner, meeting and twisting ends together in the center. (Note: I left small vents on two sides, but if you're vents are too large, some strawberries may ooze out when baking.) Brush egg mixture over pastries.
5. Bake on center rack of oven 10 minutes. Turn pan around and continue baking an additional 10 to 15 minutes or until golden brown. Dust with confectioner's sugar, mint sprigs if desired, and serve.