Prep time: 10 minutes

Cooking Time: 15 minutes

1. Preheat oven to 200°C. Cut 4 large or 6 small even rounds from each sheet of pastry and place on a baking tray lined with baking paper. Combine the jam and cardamom and brush each round using half this mix. Slice strawberries and lay attractively on the pastry rounds, leaving a small border around the edge. Brush this pastry border with milk, and bake for 15 minutes or until golden and puffed.
2. Brush each with remaining jam mixture while hot and allow to cool slightly. Serve with vanilla bean ice cream.

Wine Match: Crisp Riesling or Semillon