Members' Recipes Archive

April 2006
Spiced Banana, Pecan, Chocolate and Maple Syrup Pastie
Peter Gordon

Spiced Banana, Pecan, Chocolate and Maple Syrup Pastie

By: Peter Gordon

Serves: 4

For these pasties, you can use bought pastry from the shops, but do try to find one with a high percentage of butter rather than margarine, as it will taste much better. Serve them with runny cream and espresso syrup (reduce 250ml strong coffee with 150g sugar to a thick syrup).


600g puff pastry
50g unsalted butter
4 tablespoons real maple syrup or runny honey
½ teaspoon ground cinnamon
½ teaspoon ground ginger
a small pinch of cayenne pepper or paprika
3 bananas, peeled and cut into 1cm slices
2/3 cup pecan nuts, lightly toasted
100g bitter chocolate, roughly chopped
1 egg for egg wash
2 tablespoons brown sugar


1. Oven at 200 °C. What you want is 4 rounds of pastry, about 18cm each in diameter. Roll out the pastry to 4mm thick. Any scraps left over can be turned into cheese straws or the likes.
2. Heat up a wide pan, add the butter and cook till it goes a nut-brown colour – but don't burn it. Add the maple syrup and spices and bring to the boil, then add the banana slices and gently cook them for 4 minutes over a moderate heat. They will turn to mush if overcooked or stirred too much, so go gently.
3. Just before you take them off the heat, mix in the pecans, then tip onto a tray to cool completely.
4. Beat the egg with a pinch of salt and brush it around the outside edges of the pastry discs.
5. Divide the banana mixture into 4 and place it in the centre of each disc, then sprinkle on the chocolate.
6. Fold one side of the pastry over the filling to give you a pastie shape, pressing the edges together firmly and expelling any air pockets. Press the edges together with a fork dipped into a little flour, then brush the pasties with egg-wash and sprinkle with the sugar.
7. Bake in the centre of the oven for 30 minutes, or until the pasties have gone a lovely dark golden colour.

© Recipe copyright 2006 Peter Gordon


Author: Peter Gordon Email:

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