Preheat your oven to 200°C. In a mixing bowl, combine your flour, sugar and salt. Pour in your Mellow Yellow Rapeseed Oil and mix. Slowly pour in your water, you may not need all of it, so only pour in half to start with. Using your hands, combine into a dough, adding the rest of the water if your mixture is too dry. Wrap in cling film and chill in the fridge for half an hour.

Meanwhile, toss the strawberries in a bowl with the cornflour, lemon zest, salt, sugar and vanilla extract. Put to one side.

On a floured surface, cut your pastry into 6 parts. Roll out each section and add a sixth of the strawberry mixture to the middle of each. Gather the pastry up around the strawberry mixture, pinching it so that it is crimped around the strawberries.

Bake in the oven for 20-25 minutes, until the pastry is golden. Serve with crème fraîche or ice cream and enjoy!