Adorable vegan hand-pies shaped like miniature love-letters, filled with strawberry jam in a flaky, buttery shortcrust pastry.

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Sift flour & sugar, rub in cold vegan butter until mixture resembles breadcrumbs.
Add ice-water ½ Tbsp at a time until dough just comes together; wrap and chill 30 min.
Preheat oven to 170 °C fan; line trays with grease-proof paper.
Roll dough between floured paper into a thin rectangle, cut into ~10 cm diamonds.
Use heart-shaped cutter on scrap dough to make seal.
Place jam in center of each diamond; fold left, right & bottom flaps over jam, leaving top flap open.
Brush with dairy-free milk, stick heart seal on top, sprinkle with caster sugar.
Bake 20–25 min until golden & crisp; cool slightly.
Dust with icing sugar before serving.

Store in fridge and bring to room temperature before eating. Best within 2 days.
Use gluten-free flour blend to make GF.
Keep ingredients cold (butter and water) for flakiness.
Ensure edges are well sealed to prevent jam leakage.
You can freeze assembled unbaked pastries, then bake from frozen with extra few minutes.