• Preheat oven to 200 °C.
  • What you want is 4 rounds of pastry, about 18cm each in diameter. Roll out the pastry to 4mm thick.
  • Heat up a wide pan, add the butter and cook till it goes a nut-brown colour – but don't burn it.
  • Add the maple syrup and spices and bring to the boil, then add the banana slices and gently cook them for 4 minutes over a moderate heat. They will turn to mush if overcooked or stirred too much, so go gently.
  • Just before you take them off the heat, mix in the pecans, then tip onto a tray to cool completely.
  • Beat the egg with a pinch of salt and brush it around the outside edges of the pastry discs.
  • Divide the banana mixture into 4 and place it in the centre of each disc, then sprinkle on the chocolate.
  • Fold one side of the pastry over the filling to give you a pastie shape, pressing the edges together firmly and expelling any air pockets.
  • Press the edges together with a fork dipped into a little flour, then brush the pasties with egg-wash and sprinkle with the sugar.
  • Bake in the centre of the oven for 30 minutes, or until the pasties have gone a lovely dark golden colour.
  • © Recipe copyright 2006 Peter Gordon.