Caramel Banana Filo Hand Pies

A recipe for simple banana and caramel pies made with filo (phyllo) pastry in a muffin tray. Includes step-by-step photos and a printable recipe.

Cararmel Banana Filo Hand Pies

I fell in love with these little pies when I recently made my first batch of easy filo apple crumble pies in a muffin tray and realised how simple they are to make and how delicious they are.

They're just the right bite size treat.

Of course you have to have the will power to stop at ten one or two.

This time I decided to make caramel banana pies.

OH MY!!!

See that caramel that has oozed out some of the pies? It turns into a toffee. So there is soft caramel inside with the banana and little toffee bits on the outside where it has leaked. Serendipity is definitely at play here.

Muffin Tin Pies

Now I've discovered these muffin tray pies I'll be making lots of variations of them.

They are the easiest pies to make. There's no making or rolling of pastry. No blinding baking. And no faff.

Theses pies all start with ready made filo pastry, which is cut into squares and layered in a muffin tray with a little oil in between layers.

Then it's just a case of adding your filling, placing a lid on top and tucking it all in before baking until golden.

Easy as pie!

Muffin Tray Pie Fillings

Here are a few ideas for fillings:

1. Lightly poached rhubarb and ginger
2. Banana and chocolate spread
3. Soft pear, dark chocolate and almond
4. Peach and raspberry
5. Cream cheese and raspberry
6. Cream cheese and blueberry
7. Cream cheese and strawberry
8. Lemon curd (check out this vegan lemon curd recipe)
9. Apple sauce and blackberry
10. Pumpkin puree

What is Filo Pastry?

Filo pastry,which is also known as phyllo pastry, is layers of very thin unleavened pastry. Unleavened  means there is no rising agent added to the pastry.

While it is very easy to make shortcrust pastry and even puff pastry if you have the time. Filo pastry is best bought ready made as making it is a real skill best left to pastry chefs. 

It takes a lot of experience to make these super thin and even sheets of pastry.

Filo pastry,  is used to make crisp sweet or savoury pastries by building up layers.

How do you use Filo Pastry?

Each layer is brushed with melted butter (or dairy free spread).

For a quick technique (which I picked up from Nadiya Hussein from Great British Bake Off fame), is to use sunflower spray in a spray bottle. A quick spray between layers is much quicker and less messy. 

Is Filo Pastry Suitable for Vegans?

Most shop-bought filo pastry is suitable for vegans. Just check the back to be sure,

Be aware when eating out that while filo pastry is usually suitable for vegans, most pastries made with it will have been brushed with butter between the layers. So even if the filling and pastry is suitable for a vegan diet, the method may not be.

For more pastry ideas, check out my post 25 Awesome Puff Pastry Recipes for Vegans.

Caramel Sauce

There's no need to make your own caramel for these pies, but feel free to if it gives you joy.

Ready made caramel sauce in jars are easily found in most supermarkets either in the home baking aisle or beside the sweet sauces and toppings.

Caramel can be plain or salted and each would be equally good in these pies.

Vegan Caramel Sauce

My go-to vegan caramel sauce is by Hey Boo. It is made with a coconut milk base instead of dairy milk, but is just as decadent as your average caramel.

It is available at M&S and from various online shops.

I use it to make my wickedly sinful vegan banoffee pie cheesecake and my lush vegan oreo and caramel cheesecake.

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How to Make Caramel Banana Filo Hand Pies

Step 1 - Filo Pastry

Take your filo pastry, also known as phyllo pastry out of the fridge for 10-15 minutes before you need it.

Cut it into squares with a knife or scissors. They don't have to be too neat.

Step 2 - Pie Base

Pop your oven on to heat and start making the pie bases.

For each pie base, place a square of filo pastry over a cup in the tray and give a light spray of oil. 

Add the next layer at an angle to the first, spray and then add the third layer a further angle. No need to spray the top layer.

Press the pastry gently into the cup to make the pastry case. 

Carry on until you have all 12 cups filled. 

This recipe will make approximately 30 pies. The amount of layers and size of filo pastry sheets can vary a little from brand to brand, so you may have slightly more or less pies than I did.

Step 3 - Caramel

Add a generous heaped teaspoon of caramel to each pie case.

Doesn't that look good?

Step 4 - Bananas

Add 3 slices of banana to each pastry on top of the caramel. They should cover most of the banana.

Step 5 - Adding a lid

Next add a lid to each pie. One square of filo pastry on the top of each filling. Give it a little spray of oil, it will help with next step.

I forgot to take a photo of this step, so I'm sharing a photo I took of this step when I was making apple pies. It's exactly the same method.

Just call me Miss Forgetful!

Step 6 - Sealed pies

Once you have added a lid you can seal the pies by scrunching the edges of the pie case over the lid towards the middle. It's really simple.

One you have done this, give them a final light spray of oil and a small sprinkle of brown sugar or each.

Step 7 - Bake

Bake until golden.

Leave in the tray for a few minutes to cool a little and then use a teaspoon to tease them out of the muffin tray cups and leave on a baking rack to cool completely.

Where caramel has oozed out (the best bits), you may need to loosen it around the edges, but they should pop out easily once you have done this.

Once they are completely cool, dust with icing sugar for that finishing touch.

Step 8 - Tuck in

Get stuck in!

You are going to love these. They are little bites of heaven!

Caramel Banana Filo Hand Pies

Yield: 30 pies

Author: Jacqueline Meldrum

prep time: 15 Mcook time: 12 Mtotal time: 27 M

A recipe for simple banana and caramel pies made with filo (phyllo) pastry in a muffin tray. Suitable for vegetarians and vegans.

ingredients:

• 250g/1 packet filo (phyllo) pastry
• 3 tbsp sunflower oil (spray)
• 250-300g caramel sauce (vegetarian or vegan)
• 5 large bananas
• 2 tbsp brown sugar (optional)
• 2 tbsp icing sugar

instructions:

How to cook Caramel Banana Filo Hand Pies

1. Preheat the oven to 200c/180c fan/400f/gas mark 6.
2. Take the pastry out of the fridge, remove from the packet and leave on a plate to come to room temperature.
3. Spray 2 x 12 hole muffin tins with sunflower oil or baking spray.
4. Unroll the pastry and cut the layers into 12 squares with a knife or scissors. Pile up ready to use.
5. Place a square of filo over one of the muffin cups, spray lightly with oil, add another at a slight angle, spray again and do the same with the last square. No need to spray the last square.
6. Add a generous teaspoon of caramel to each case.
7. Top with 3 slices of banana.
8. Add a square of pastry for the lid, press in gently, spray with oil, then fold in the edges of the pastry over the lid and press down.
9. Give each pastry one final spray of oil, then add a sprinkle of brown sugar and bake them for 12 to 15 minutes until golden and crisp.
10. Leave to cool in the tray for 5-10 minutes, then move to a baking rack to continue cooling.
11. Do this all this again until you have used all your filo and fillings.
12. Dust with icing sugar before serving.
13. Enjoy!

NOTES:

Vegan pies - for vegan pies, check the filo (phyllo) package to make sure it is suitable and use vegan caramel sauce.

Bananas - have an extra banana just in case you cut the slices thicker than I did and run out.

Brown Sugar - this is optional, it adds a nice little sugary crunch to the top, but you can leave it out if you are using icing (confectioners) sugar.

Calories
67.12

Fat (grams)
1.99

Sat. Fat (grams)
0.46

Carbs (grams)
12.77

Fiber (grams)
0.65

Net carbs
12.12

Sugar (grams)
9.63

Protein (grams)
0.55

Sodium (milligrams)
41.30

Cholesterol (grams)
1.42

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dessert

British, vegetarian, vegan

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