individual banoffee pies
 

This recipe makes individual pies, though you can make a big one if you prefer. If making your own filo pastry is too daunting, use a 270g pack of filo pastry sheets, thawed if frozen.

serves: 8 people

for the filo
300g strong white bread flour
1½ tbsp light olive oil
100g cornflour
100g unsalted butter, melted
For the salted caramel
120g unsalted butter
120g dark soft brown sugar
50g dark chocolate (minimum 70% cocoa solids), chopped
100ml double cream

for the filling
300ml double cream
½ tsp vanilla bean paste
4 ripe bananas
Toasted flaked almonds
Grated dark chocolate (minimum 70% cocoa solids)

01 To make the filo, sift the flour and ½ tsp salt into the bowl of a free-standing electric mixer fitted with a dough hook and make a well in the centre. Mix 1½ tbsp oil and 150-180ml warm water. Turn the mixer onto a slow speed and pour in the water-oil. Bring the ingredients together, then turn up to medium speed for 6-7 minutes until the dough is smooth and stretchy. While mixing, add more warm water or flour if the dough is too wet or dry to come together. Wrap in clingfilm and leave in a cool place for at least 30 minutes.

02 For the caramel, melt the butter with the brown sugar in a large pan over a medium heat, swirling to prevent sticking. When the sugar dissolves, allow the mixture to bubble until golden. Add the chocolate and remove from the heat, then pour in the cream and whisk. Add a pinch of rock salt and stir. Transfer to a bowl, then place in the fridge to cool and thicken.

03 Now return to the filo. Divide the dough into 8-10 pieces. (Cover with clingfilm to prevent them from drying out.) Turn a pasta machine to its widest setting, then feed one piece of dough through. Repeat the rolling, each time turning down the setting a notch. After four or five times, lay the pastry sheet flat and dust with cornflour before continuing with the rolling. When the sheet of filo is the ½cm thick, lay it on a baking sheet. Cover with clingfilm.

04 Repeat the rolling with a second piece of pastry. Dust the first filo sheet with cornflour, then lay the second on top. Cover with clingfilm. Continue until you’ve used all the pastry, dusting with cornflour between each layer.

05 If using shop-bought filo, unwrap and separate the sheets, then cover with a damp tea towel. Leave to warm up to room temperature. Heat the oven to 160C (non-fan 180C). Lightly grease a 12-hole muffin tin.

06 Cut each sheet of filo into 10cm x 10cm squares (you need to cut 48-60 in total). Push a square into each hole of the tin to line the bottom and sides. Brush the filo with melted butter, then place a second square on top but at a slightly different angle so all the corners are sticking up. Brush with melted butter. Continue until you have four or five layers of filo in each hole of the muffin tin. Bake for 8-10 minutes until the pastry is golden. Remove and allow to cool.

07 To make the filling, whip the cream with the vanilla bean paste until smooth and thick. Spoon into a piping bag fitted with a round nozzle. Slice the bananas. Place 1 tsp of caramel into the bottom of each pastry case. Add slices of banana, then pipe on vanilla cream in a little swirl. Sprinkle with toasted flaked almonds and finish with grated chocolate. Serve immediately.