Ingredients
Equipment
Method
- In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 10 minutes to rest.
- In a separate bowl, mix the mashed bananas, light brown sugar, and cinnamon until well combined. Set aside.
- Preheat the oven to 200°C (400°F). On a floured surface, roll out the chilled dough to about 3 mm thick.
- Use a cookie cutter or a glass to cut out circles (about 10 cm diameter) from the dough. Re-roll scraps as necessary.
- Place about 1 tablespoon of the banana filling in the center of each circle. Be careful not to overfill.
- Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, using a fork to crimp and ensure they are secure.
- Place the hand pies on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
- Remove from the oven and allow to cool slightly. Sprinkle with toasted coconut flakes before serving.
Nutrition
Notes
If you're looking to mix things up, consider adding a dash of vanilla extract to the banana filling or even some chocolate chips for an extra treat.
These pies can be stored in an airtight container for up to three days and can be reheated in a toaster oven for the best texture.
Enjoy the flexibility in flavors, and don't hesitate to experiment to find your perfect combination.
Happy baking!
These pies can be stored in an airtight container for up to three days and can be reheated in a toaster oven for the best texture.
Enjoy the flexibility in flavors, and don't hesitate to experiment to find your perfect combination.
Happy baking!