Chocolate Chip & Banana Pocket Pies

9
(9)
(15)
Flag
Share
Chocolate Chip & Banana Pocket Pies
  • Prep Time: 30
  • Total Time: 45
  • Servings: 6.0
Print

Recipe Tags

About this Recipe

Melted chocolate and warm banana packed inside a delightful pastry Pocket Pie!

Ingredients

2 TENDERFLAKE® Frozen Deep Dish Pie Shells
125 ml Chopped banana
125 ml Chocolate chips
15 ml Milk

Directions

PREHEAT oven to 400°F (200°C).

REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.

COMBINE bananas and chocolate chips in a small bowl. Set aside.

REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out six egg shapes from each pie shell using a (2-3/4-inch x 4-inch/ 7 cm x 10 cm) oval (egg shaped) cookie cutter. Set any leftover dough aside.

DIVIDE filling mixture evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

BRUSH tops lightly with milk and bake for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.

Notes

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (9)

Show More Comments

No Comments yet