Empanadas of Banana & Chocolate

By HeatherS

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

Details

Servings 4

Preparation

Step 1

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.