Banana & Chocolate Samosas

📝 Ingredients

• 4 sheets of brick pastry
• 2 very ripe bananas (about 120 g flesh each)
• 40 g dark chocolate chips
• ½ tsp ground cinnamon
• 20 g unsalted butter
• 1 tbsp caster sugar (2 tsp for the samosas, 1 tsp for the fromage frais)
• 1 tsp plain flour + 1 tsp water (for sealing)
• 200 g fromage frais 3%

🍴 Utensils

• Air fryer
• Pastry brush
• Scissors
• Chopping board
• 2 bowls

📖 Steps

1. Melt the butter in the microwave for 20 seconds. In a small bowl, mix the flour and water with a fork to a thick, smooth paste with no lumps, which you'll use to seal the samosas.
2. Peel the bananas and cut them into small 1 cm dice. Gently mix them in a bowl with the chocolate chips and cinnamon without mashing the banana: distinct pieces prevent an overly wet filling that would make the pastry soggy.
3. Remove the separating paper from the brick pastry sheets and cut them in half with scissors to make 8 half-moons. Fold the rounded side of each half-moon towards the cut edge to form a straight strip about 8 cm wide, then brush it lightly with melted butter.
4. Place 1/8 of the filling at the bottom of each strip, slightly off to one side. Fold the bottom corner over it to form a triangle, then fold this triangle upwards, then sideways, and so on to the end of the strip, keeping it tight.
5. Stick down the end of the strip with a little of the flour-and-water paste and press to seal well. Brush the tops of the samosas with the rest of the butter and sprinkle with 2 tsp sugar, which will caramelise as they cook. Preheat the air fryer to 180 °C for 3 min.
6. Arrange the samosas in the basket in a single layer, without overlapping (in two batches if needed). Cook for 8 min at 180 °C, turning halfway through, until golden and crisp. In the oven: 12 to 15 min at 200 °C on a baking tray lined with baking paper.
7. While they cook, whisk the fromage frais with the last tsp of sugar until smooth. Leave the samosas to cool for 3 min before serving, 2 per person with the fromage frais for dipping: straight out of the fryer, the filling is scalding hot.