• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

STRAWBERRY FILLING PREPARATION (DAY PRIOR)

• In a medium saucepan, add the quartered strawberries, butter, granulated sugar, lemon juice, ground cinnamon, sea salt and spring water. Bring to a boil over medium-high heat. Let it boil for 5 minutes, or until strawberries are soft.
  5 oz strawberries, 0.35 oz butter, 1.76 oz granulated sugar, 1 Tbsp Lemon Juice, 1.41 oz Spring Water, 1 tsp vanilla bean paste, 1/8 tsp sea salt, 1/2 tsp ground cinnamon
  
• Meanwhile, prepare the thickening: In a small bowl, whisk the all-purpose flour together with the spring water. Once the strawberries are soft, add it to your sauce pan. Reduce the heat to low and let it simmer until the strawberry mixture is thick. Turn off the heat and allow the mixture to cool completely before storing in the refrigerator.
  1 Tbsp all-purpose flour, 1.06 oz Spring Water
  

PIE DOUGH PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, mix the bread flour together with the sugar for about 30 seconds on the lowest speed.
  8.82 oz bread flour, 1.06 oz granulated sugar
• Add the softened butter all at once and mix on the next speed until it is thinly crumbled (1 to 2 minutes).
  4 oz butter
• Add the egg yolk. Continue mixing on the same speed for about 30 seconds to 1 minute, until combined.
  1 egg yolk
• Add a tablespoon of water, one at a time and continue mixing for about 2 minutes. NOTE: Depending on the bread flour and egg yolk you might need a bit more or need a bit less. Be careful to not under water your dough as it will be break upon rolling it. And the same goes if it is too wet, the dough will collapse upon baking.
  3 1/2 Tbsp Spring Water
• Transfer your dough directly onto your Roul'Pat. Set aside.
  

ASSEMBLY

• NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
• Roll into a large rectangle. I like my pie dough a 1/4" | 0.60 cm thick. Use a knife to cut out dough squares measuring 5" | 12 cm. Arrange each dough directly onto your Large Bonmat.
  
• Place about 2 tablespoon of strawberry filling into the center of each square. Fold the right and left sides finishing with the bottom side or close the top side as well if you wish. NOTE: This will give you the choice of having the envelope opened or closed. Refrigerate for 20 minutes. NOTE 2: This will help the pastry to not retract when being baked.
  

BAKE!

• Preheat oven to 375F/190C. 
• Take the pastries out of the refrigerator. Brush with milk and sprinkle with coarse sugar. Bake for 20 minutes at 375F/190C. (Every oven heats differently, monitor your hand pies from 15 minutes). It is ready when they are barely golden around the edge and top. The strawberry filling being bubbly.
  1 Tbsp milk, 1 Tbsp cane sugar
  
• Once your Hogwarts Letter Hand Pies are out of the oven, let them completely cool down as is on your Baking Sheet while preparing the letter seals.
  

CHOCOLATE SEAL PREPARATION

• NOTE: Place the food safe "letter stamp" in the freezer as you want it to be frozen before use.
• Add the ruby chocolate in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Stirring well at all time. Remove from heat.
  2 oz ruby chocolate
• Spoon a little bit of chocolate onto a grease proof paper. Take the stamp out of the freezer and gently press the stamp on the chocolate, leave it for a few minutes then lift off. (see video for example). If you don’t have a stamp, simply spoon the chocolate on the paper and swirl around to create a ‘not so perfect’ circle. Repeat by placing the stamp in the freezer between each usage for a few minutes.
  
• Once your hand pies have cooled down, carefully peel the seal and "glue" it to the letter using a bit of melted chocolate or jam. Enjoy Wizards ; Magic always happens in the kitchen!
• N.B. These hand pies are best enjoyed same day, but can be refrigerated up to 3 days and reheated in the oven covered.