Ingredients

• 213g (7½oz) puff pastry
• 10ml (2 tsp) banana, mashed
• 1 pear, peeled, cored, halved and sliced
• 28g (1oz) sultanas
•   canned pineapple rings, chopped
• 1 egg, beaten
• 15ml (1 tbsp) apricot jam, melted

Method

1. Roll out the pastry into a 30cm (12") square, cut in half to form two rectangles.
2. Mix the banana, lemon juice, pear, sultanas and pineapple.
3. Place one piece of pastry on a baking tray, arrange the fruit mixture on top leaving 1cm (½") around the edge.
4. Brush the edges with beaten egg. Top with the other pastry rectangle and seal edges well.
5. Brush with beaten egg and cut slits 1cm (½") apart through the top pastry layer.
6. Bake at Gas Mark 7 for 15–20 minutes.
7. When cooked, brush immediately with melted apricot jam. Serve hot or cold.

Notes