Ingredients
24cm x 12cm/10in x 5in sheet ready-rolled puff pastry
2-3 bananas, peeled and thinly sliced
50g/1¾oz dark chocolate, melted
1 egg yolk, lightly beaten

Method
1. Preheat the oven to 220C/428F/Gas 7.
2. Roll out the pastry to the thickness of a pound coin. Cut out eight rounds, each 6cm/2in in diameter.
3. Arrange the slices of banana on one side of each pastry disc, leaving a 1cm/½in gap at the edge. Drizzle the melted chocolate over the banana slices.
4. Brush the edges of the pastry discs with the egg yolk and fold the empty pastry half over the filled pastry half into a half moon shape. Press down the edges to seal.
5. Bake in the oven for 15-20 minutes until the pastry is crisp, risen and golden-brown.
6. Set aside to cool slightly before serving.