This may be the last hurrah for Strawberry Shortcake season so I thought I would go out with a unique spin of a timeless classic. Taking the English Pasty as my base, I engulf a soft, sweet yeast dough with fresh strawberries, a hint of orange and a dab of Brie cheese and bake it. This Yanked dessert is truly one to keep and share at your last get together.

About 4 ounces Brie
cheese
1 cup warm water
3 tablespoons honey
1 (.25-ounce) envelope
dry yeast
1 cup orange juice,
strained
2 tablespoons sugar
1 tablespoon cornstarch
2 cups diced, hulled, fresh
strawberries
2 cups flour
1 tablespoon oil
1 teaspoon salt
Nonstick cooking spray
1 egg, beaten
Whipped topping

On a piece of waxed paper or film wrap, dollop 12 teaspoon sized mounds of Brie cheese and freeze until needed. This will make it easier to handle when preparing pasties. In a large bowl, add water, honey and yeast. Stir well and let sit 10 minutes. Meanwhile, in a medium saucepan, whisk orange juice, sugar and cornstarch well; add diced strawberries. Over medium heat, cook until strawberries are just tender and mixture is thick, about 3-5 minutes, slightly mashing. Remove, transfer to a bowl and refrigerate until needed.

After 10 minutes, stir 2 cups flour, oil and salt in yeast mixture. Using a wooden spoon, continue stirring well until it begins leaving the side of the bowl. Loosely cover with a cloth and place in a warm spot to rise for about an hour, or until almost double in bulk. On a well-floured work surface, empty dough and knead for 2-3 minutes, or until elastic feeling and no longer sticky. Divide into 12 equal pieces. Grease a baking pan with nonstick cooking spray; set aside. Remove strawberries from refrigerator and cheese from freezer. Flatten out a dough ball in the palm of your hand until it is about 3 inches in diameter. Place a mound of frozen cheese in the middle, followed by a couple teaspoon measurements of strawberries in the center, pinch until sealed. Place, sealed side down, on prepared baking pan. Repeat with remainder of dough, cheese and strawberry mixture, leaving 3 inches between each pasty. Brush off excess flour, brush on beaten egg and place in cold oven. Turn heat to 350-degrees F and bake 30- 32 minutes, or until lightly browned on top. The filling may ooze out on top, but that is fine. Remove from oven and serve immediately with whipped topping.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is marrie d with four children. You can email questions or comments to [email protected] and visit theyankeechef. blogspot.com.