Plantain Pie Recipes

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SWEET PLANTAIN PIE



Sweet Plantain Pie image

'Piononos' are a Puerto Rican dish that have sweet ripe plantains wrapped around a ground meat filling, then breaded and fried. This fills my craving for them even though it is layered and baked. I served this with basic Puerto Rican white rice and a garden salad with avocado. The meat filling can be made in bulk and frozen in batches for future use. Delicious!

Provided by nancyzalani

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h40m

Yield 6

Number Of Ingredients 14

2 tablespoons canola oil
1 pound ground pork
2 ounces cooked ham, cut into small dice
½ cup sofrito
12 small pitted olives, chopped
1 tablespoon capers, drained and chopped
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano
½ cup tomato sauce
5 large plantains
¼ cup butter, softened
¾ teaspoon white sugar
2 tablespoons melted butter

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Butter a baking dish.
  • Heat the canola oil in a large skillet over medium-high heat. Cook the ground pork and cooked ham in the hot oil until the pork is completely cooked and no longer pink, 7 to 10 minutes. Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
  • Reduce the heat to medium-low. Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
  • Bring a pot of lightly salted water to a boil. Rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. Put the peeled plantains in a mixing bowl and mash with a potato masher. Add the softened butter and sugar; mix.
  • Spread about half of the plantain mixture into the bottom of the prepared baking dish. Layer the meat mixture over the plantains. Top with the remaining plantain mixture.
  • Bake in the preheated oven for 15 minutes. Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.

Nutrition Facts : Calories 643.3 calories, Carbohydrate 76.1 g, Cholesterol 84.8 mg, Fat 32.5 g, Fiber 6.1 g, Protein 19.9 g, SaturatedFat 12.8 g, Sodium 890 mg, Sugar 35.8 g

PLANTAIN PIE



plantain pie image

plantain pie - gluten free and paleo friendly!!

Provided by Charla

Categories     Main Entree

Time 55m

Number Of Ingredients 21

550 g of lean ground beef ((1lb) washed and drained, lean lamb works too!)
1 cho cho (chayote peeled and chopped)
1 large carrot (peel and chopped)
1 green bell pepper (chopped)
1 small onion (chopped)
3 garlic cloves (chopped)
6 sprigs of thyme (tied together)
1 small onion (chopped)
2 scallion (chopped)
1 small can of chopped tomato (about ½ cup)
2 tbsp of coconut oil
2-3 yellow plantain (ripe (with dark spots))
2 teaspoons himalayan pink salt
1 tablespoon paprika
2 teaspoons black pepper
1 1/2 teaspoon onion powder
1 1/2 teaspoon oregano
1 1/2 teaspoon cumin
1 teaspoon garlic
1/2 teaspoon chilli powder (or chilli flakes)
4 tbsp green seasoning (heaped)

Steps:

  • Place the ground beef/lamb in a large bowl and add of of the dry beef seasoning and green seasoning . Use your hands to fully combine all of the dry ingredients into the beef and set aside, overnight or ready to use.
  • Melt the coconut oil on low-medium heat in a non stick frying pan, then add the sautee the onion and garlic for 1 minute before adding the cho cho, carrot and green bell peppers and stir.
  • Put the lid on the pan and reduce the heat, then allow the vegetables to steam for 5 minutes. The vegetable need to soften slightly before moving onto the next step. If the ingredients begin to stick add a splash of water to release them.
  • Once soften, add the ground beef to the pan, increase the heat to medium and sear the beef. make sure to fold and stir to contents so the ground beef is exposed to the bottom of the pan.
  • When the beef is browned pour the chopped tomato into the pan then stir a few times before adding the sprigs of thyme.
  • Bring the pan to the boil then reduce to low and cover the pan.
  • Simmer for 25 minutes during this time, the tomato/excess liquid will evaporate which is required for the pie base. If there is still excess liquid in the pan, simply drain off before transferring to the pie dish/oval bowl (I used a 23cm oven pie dish).
  • While the pan is simmering prepare the plantain topping by cutting the ends of both ends.
  • Score the plantain lengthways so the skin can be peeled off, it should pull away with ease once the has been scored across.
  • Add the plantain to a pot filled half way with water.
  • Boil the plantain until soften (approx 12-15 minutes)
  • Drain and then cool before mashing with a fork or potato masher.
  • Top the beef mince evenly with the mashed plantain.
  • Garnish optional herbs and serve accordingly

Nutrition Facts : Calories 413 kcal, Sugar 19 g, Sodium 1343 mg, Fat 14 g, SaturatedFat 9 g, Carbohydrate 45 g, Fiber 7 g, Protein 31 g, Cholesterol 78 mg, ServingSize 1 serving

PLANTAIN PIE



Plantain Pie image

Skillet-cook plantain slices until golden and layer in a pie plate with onions and shredded cheese to make this easy and delicious side dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 5

3 green onions, chopped, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. oil
3 ripe yellow plantains, peeled, cut diagonally into 1/4-inch slices
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

  • Preheat oven to 350°F. Reserve 1 Tbsp. onions for garnish; set aside. Combine cream cheese and remaining onions until well blended.
  • Heat oil in large skillet on medium-high heat. Add plantains; cook 7 to 10 min. or until golden, turning frequently. Layer half of the plantains in 9-inch pie plate or baking dish sprayed with cooking spray. Spread cream cheese mixture over plantains; sprinkle with 1 cup of the shredded cheese. Top with remaining plantains and shredded cheese.
  • Bake 20 min. or until cheese is bubbly and melted. Sprinkle with reserved 1 Tbsp. onions.

Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

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

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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