Cut the strawberries into pieces, place in a bowl. Add the jam, cornflour and salt, mix.
Roll out the pastry, cut out approx. 15 circles (7 cm in diameter). Spread 1 tsp of filling in the centre of each circle. Fold one half of the pastry over the filling, press the edges down firmly with a fork, place on a baking tray lined with baking paper.
Brush the pastry parcels with a little milk, sprinkle with sugar.
Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack. Stick two eyes onto each using a little raspberry jam.