Empanadas of Banana & Chocolate

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    about 8 sheets of filo pastry, cut in half length ways

  • melted butter or vegetable oil, for brushing

  • 2

    ripe sweet bananas

  • 1-2

    tsp sugar

  • juice of 1/4 lemon

  • 175-200

    g/6-7 oz plain chocolate, broken into small pieces

  • icing sugar, for dusting

  • ground cinnamon, for dusting

Directions

Working one at a time, lay a long rectangular sheet of filo out in front of you and brush it with butter. Peel and dice the bananas and place in a bowl. Add the sugar and lemon juice and stir well to combine. Stir in the chocolate. Place a couple of teaspoons of the banana and chocolate mixture in one corner of the dough, then fold over into a triangle shape to enclose the filling. Continue to fold in a triangular shape, until the filo is completely wrapped around the filling. Dust the pockets with icing sugar and cinnamon. Place on a baking sheet and continue the process with the remaining filo and filling. Bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 15 minutes, or until the pastries are golden. Remove from the oven and serve hot - warn people that the filling is very hot.

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