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


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

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