Ingredients
1 very ripe plantain
¼ tsp grated nutmeg
¼ tsp ginger & cinnamon mixed
2 Tbsp brown sugar
dash of almond essence
½ lb. short crust pastry
Sugar for dredging
METHOD
Cook plantain in boiling water till tender. Remove center core. Blend all ingredients together till smooth.
Roll out pastry on a floured board and cut into circles. Divide filling evenly between circles.
Place filling on circle, fold over and seal with a fork. Bake at 400°F for 20 -25 minutes. Dredge with sugar.
Makes about 12