Ingredients:to make ½ lb pastry
1 small banana
4 oz / 100g apple
1 egg yolk
6 oz / 175g
2 ½ oz / 60g butter
2 ½ oz / 60g lard
½ tsp / 2g salt
Beat the banana and apple to a smooth pureéwith the egg yolk. This is best done in a liquidiser.
Sift the flours and salt into a bowl. Add the fat, cutting intosmall pieces with a knife before rubbing into the flour to form fine crumbs.
Mix in the pureé using a knife.
Work the dough lightly and briefly into a ball, wrap in cling filmand refrigerate for 30 minutes.
Flour a surface with cornflour.
Knead the dough on a cold floured surface with the heel of thehand for 1 to 2 minutes when it should be smooth and putty like.
Refrigerate for another 30 minutes before rolling out on a coldfloured board to the required shape. Keep moving it round on the board sothat it does not stick.
gas mark 7 425°F 220°C
Cook empty pastry shells for 15 to 20 minutes or until brown.