Ingredients
2 sheets ready-rolled puff pastry
2 bananas, peeled and sliced
50g/1¾oz dark chocolate, melted
1 egg yolk, lightly beaten for glaze

Method
1. Preheat the oven to 220C/428F/Gas 7.
2. Roll out the pastry to the thickness of a pound coin. Cut out four rounds, six centimetres (two inches) in diameter.
3. Divide the slices of banana between the pastry rounds and top with melted chocolate.
4. Brush the edges of the pastry with the egg yolk and fold the pastry over into a half moon shape. Press down the edges to seal.
5. Bake in the oven for 15-20 minutes until crisp, risen and golden.
6. Leave to cool slightly before serving.