Melted chocolate and warm banana packed inside a delightful pastry Pocket Pie!
|2||TENDERFLAKE® Frozen Deep Dish Pie Shells|
|125 ml||Chopped banana|
|125 ml||Chocolate chips|
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.
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