1. Dice the fresh strawberries into small pieces and add them to a small saucepan with the granulated sugar and lemon juice.

2. Cook over medium heat, stirring often, until the strawberries release their juices and begin to soften, about 5–7 minutes.

3. In a small bowl whisk together the cornstarch and cold water, then stir the slurry into the strawberries.

4. Continue cooking until the mixture thickens into a glossy, spoonable strawberry filling, then remove from the heat and let it cool completely.

5. In a mixing bowl beat the softened cream cheese until smooth and fluffy.

6. Add the powdered sugar and vanilla extract and beat again until the cheesecake filling is creamy and free of lumps.

7. If the cheesecake filling feels very soft, chill it in the refrigerator for 10–15 minutes so it firms up slightly.

8. Unfold the thawed puff pastry sheets on a lightly floured surface and gently roll out any creases.

9. Cut each sheet into rectangles roughly 3×4 inches, aiming for 8–10 pieces total depending on the size of your pastry.

10. Beat the egg in a small bowl and brush a thin border of egg wash around the edges of each puff pastry rectangle.

11. Spoon a line of cheesecake filling down the center of each rectangle, leaving space around the edges for sealing.

12. Add a spoonful of cooled strawberry filling on top of the cheesecake layer, being careful not to overfill.

13. Fold the pastry over the filling to form a pocket, then press the edges together firmly with your fingers.

14. Crimp the edges with the tines of a fork to seal well and place the assembled pies on a parchment-lined baking sheet.

15. Pour the vegetable oil into a deep, heavy-bottomed pot and heat it to 350°F 175°C over medium heat.

16. Fry the pies in batches, a few at a time, so you do not overcrowd the pot and the oil temperature stays steady.

17. Cook each pie for about 3–4 minutes per side, turning occasionally, until the pastry is deeply golden and crisp.

18. Use a slotted spoon to transfer the fried pies to a wire rack or paper towel–lined tray to drain excess oil.

19. While the pies are still warm, dust them generously with powdered sugar for a pretty finish.

20. Garnish the serving plate with fresh strawberries and mint leaves if desired and serve the pies warm while the filling is still soft and creamy.