Plantain Picadillo Pie With Cheese Recipes

PLANTAIN PICADILLO PIE WITH CHEESE

Plantain Picadillo Pie with Cheese image

Provided by Joyce LaFray

Categories Cheese Garlic Olive Onion Bake Sauté Raisin Ground Beef Plantain Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Ingredients

Crust
1/2 cup canola or vegetable oil
4 large semi-ripe (yellow-black) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals.
Filling
1 cup finely chopped red onion
3 garlic cloves, chopped
1 pound ground beef chuck (80% lean)
1/3 cup tomato paste
1/3 cup golden raisins, chopped
1/3 cup pimiento-stuffed green olives, coarsely chopped, plus 3 tablespoons brine from jar
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon yellow cornmeal
8 ounces queso fresco,* crumbled, divided
4 pimiento-stuffed green olives, drained, sliced

Steps:

For crust:
Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve 2 tablespoons oil from skillet for filling.
Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside.
For filling:
Heat reserved 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add beef and sauté until brown, breaking into small pieces with back of fork, about 5 minutes. Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice and simmer until most liquid evaporates and filling is thick, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Mix in cornmeal.
Preheat oven to 450°F. Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve.
*Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.

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