Main Ingredients:
Low-gluten flour: 100g; Butter: 40g; Whole egg liquid: as needed.
Additional Ingredients:
Large bananas: 1.5; Powdered sugar: 10g; Water: as needed.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Banana Pocket Pie
Chop and soften the butter.
Mix low-gluten flour and powdered sugar evenly.
Mix the butter with the flour and sugar mixture.
Rub into a sandy texture.
Add a small amount of water to form a smooth dough.
Wrap in plastic wrap and refrigerate for two to four hours to relax.
I made enough for two banana pocket pies, so divide into two portions and roll out one portion into a thin sheet.
Cut into two square pieces.
Place pre-cut banana pieces on one piece, brush the edges with whole egg liquid.
Place the other piece on top, and evenly score with a knife.
Press the edges with a chopstick or fork for a decorative and secure seal.
Once both are done, place on a baking tray and brush with whole egg liquid.
Place in a preheated oven at 180 degrees Celsius for 30 minutes.
Once baked, serve and enjoy!
