• Preheat the oven to 400 ℉.
• Wash, trim and cut the strawberries, then place them in a bowl. Add the sugar, lemon juice and zest, then mix well.
• Add the butter to a small baking dish. Pour the strawberries into the dish, then place it onto the top rack of the oven. Bake for 25 minutes or until the juice in the pan starts to thicken. Remove from the oven and let cool fully before using.

Pastry dough

• In a mixing bowl, stir together the flour and salt. Add the cubed butter, then, using your fingers, pinch and break it into small pieces while mixing it into the flour.
• Make a well in the middle of the flour and pour in the cold water. Mix the flour into the water until a shaggy dough forms. Turn the dough out onto the counter.
• Press the dough and crumbs together. Flatten the dough slightly and fold it over onto itself three or four times. Shape the dough into a disc, wrap with plastic wrap, and chill in the fridge for at least 2 hours.
• To make the hand pies, roll out your dough into a 10-inch square, about 1/8-inch thick. Cut the dough into 5-inch squares.
• In a small bowl, add the egg and a few drops of water, then whisk well. Spoon 2 tablespoons of strawberry compote into one corner of each square. Brush egg wash along the two sides that meet at the compote corner. Fold the other corner over to make a triangle, pressing down the edges as you go.
• Brush the tops of the hand pies with egg wash and sprinkle with sugar. Bake on a parchment-lined baking sheet for 20 minutes or until golden brown.