Banana Chocolate Parachute Parcels
Recipe by Sally Brown and Kate Morris. Makes 2
You will need:
- 2 sheets filo pastry
- ½ small ripe banana
- 1 teaspoon chocolate drops
- 15ml - 20ml vegetable oil
- Work mat
- Mixing bowl
- Scissors (adult use)
- Pastry brush
- Muffin baking tray
- Oven gloves (adult use)
Remember to ask a Grown-up for help.
What to do:
Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients and ask a grown-up to pre-heat an oven to 180°C (fan)/ 200°C/ gas mark 6.
Peel the skin off the small banana and place it in the mixing bowl. Use a fork to mash the banana until the banana is smooth and most of the lumps have gone.
Add the chocolate drops to your mashed banana. Mix everything together with the spoon and put the bowl to one side.
Lay the filo pastry on the work mat and fold it in half to make a rectangle. Press down along the fold. Ask a grown-up to help cut along the folded edge with scissors. Now fold the two rectangles in half again to make a square. Press down along the fold and ask a grown-up to cut along the folded edge with scissors. You will now have eight filo squares.
Use a pastry brush to oil two holes in the muffin tray. Place one square of filo pastry over each of the oiled holes and gently push them down with your fingers. Dab a little oil over the filo pastry with a pastry brush and put a second square of filo over the top of the two holes again, but with the corners in a different place. Gently push down and dab with oil again. Keep doing this until you have four pieces of filo in each hole. You don’t need to oil the top sheet.
Add half of the banana and chocolate drop mixture into each of the filo lined muffin holes. Gently squash or twist the edges of the pastry together to make little parcels. Ask a grown-up to place them in a pre-heated oven for 12 – 15 minutes.
For a healthier option,you can use freshly chopped raspberry instead of the chocolate drops.