<http://schema.org/recipeInstructions>
"Rub the butter into the flour and cinnamon until the mixture resembles fine breadcrumbs. Add the water and combine to make dough. Refrigerate for 1 hour before making the pasties.\r\nPreheat oven to 190&amp;deg;C.\r\nIn a small bowl, mix together cornflour, sugar and lemon zest. Set aside.\r\nIn another bowl, coat the berries with lemon juice. Sprinkle with the cornflour mixture.\r\nRoll out the dough to 1/8inch thickness. Cut out circles using an 11cm cutter. Fill centre of dough circle with a desert spoon of the berry filling.\r\nIn a small bowl, whisk the egg yolk. Brush the edge of the dough circles with the egg and fold in half. Seal the edges with a fork.\r\nBrush with egg wash and cut a small slit in the top of each pie to let out steam.\r\nBake for about 20 minutes, or until golden brown.\r\nCool to room temperature and dust with icing sugar.\r\n\r\nRecipe courtesy of Seasonal Berries"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/mini-berry-pasties.html>