Plantain Pie

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My plantain pie story is a very unique one. Read on and you’ll see what I mean.

A wonderfully satisfying meal does not come in a can of processed food; it comes from fresh living food.  Many of us would agree that many of our Caribbean  staples, such as plantain, sweet potato, dasheen, etc. can be quite satisfying.  I love plantain, but it was my friend’s idea to make a plantain pie.   Now, I am excited to share this recipe with you all, especially people who thought the only thing that can be done with plantain is to fry it.

Most people would consider plantain too sweet to make a pie, but it is in fact a popular ingredient for a pie throughout the Caribbean.    It is especially popular in Latin American countries where you would find similar recipes like the one I am posting today.  It is called “pastelon de platano”.   Yes, I know most people prefer to fry their plantain, but I encourage you to consider making a plantain pie the next time you get your hands on some plantain.

You will however need semi-ripe plantains.  It is firm enough to handle and not too sweet.  Not everyone would like a sweet pie, so make sure you use semi-ripe plantains.

I am happy to mention that this is a gluten free alternative for lasagna for the mere fact that the plantain is cut in strips and used much like you would use lasagna.  The pie has minced meat in the middle however, if you want, you can substitute the minced meat with soya chunks or other vegetables.

I always feel you can make a recipe your own by adjusting it to suit your needs and preferences.  You should not limit yourself.   The reward is a wonderfully satisfying meal for the whole family.  So, here is plantain pie.

A Plantain Pie Recipe

Plantain Pie

 

 PLANTAIN PIE

4 medium sized plantain,  semi ripe
oil for frying
1 lb minced meat chicken or beef
1/2 cup green seasoning
3 cloves garlic,minced
1 small onion, sliced
6 leaves chadon beni, chopped
1 tsp salt, divided
1/2 tbsp soy sauce
1 tbsp tomato paste
1 cup evaporated milk
2 1/2 cups cheese, grated

 

Peel and slice the plantains lengthways.
Place in a bowl and sprinkle a 1/2 tsp of salt.
Mix and set aside 5 minutes.

Over a medium flame fry 5 seconds on both sides then drain.

Season the minced chicken with green seasoning, chadon beni, 1/2 tsp salt, onion and garlic.
While cooking add the tomato paste and soy sauce.

Cook for 20 – 25 minutes. Adjust salt if necessary.

Note: Before we started layering we averaged that the pie would make about three layers so decided to separate the meat.

Layer a greased baking dish with plantain followed by the meat.

…….and a few sprinkles of cheese.

Continue layering until all ingredients are used up.

Note: Make sure to reserve some of the cheese for the topping.

….pour the evaporated milk…

…..Then sprinkle the rest of cheese over the top.

Bake for 30 mins at 350°F. Serve cool.

Hope you all liked my trini plantain pie.

Epilogue….

This is where things get interesting. I never took this recipe seriously and as such didn’t think much of it. Interestingly enough I found out by mistake that this post was shared virally on facebook …and the shares spread like wildfire to thousands of people. This just goes to show that sometimes it’s not what you think at all but what the fans think of your recipe.

Print

Plantain Pie

Course Main Dish
Cuisine Hispanic
Author Felix (Simply Trini Cooking)

Ingredients

  • 4 medium sized plantain semi ripe
  • oil for frying
  • 1 lb minced meat chicken or beef
  • 1/2 cup green seasoning
  • 3 cloves garlic minced
  • 1 small onion sliced
  • 6 leaves chadon beni chopped
  • 1 tsp salt divided
  • 1/2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 cup evaporated milk
  • 2 1/2 cups cheese grated

Instructions

  • Peel and slice the plantains lengthwise.
  • Place in a bowl and sprinkle a 1/2 tsp of salt.
  • Mix and set aside 5 minutes.
  • Over a medium flame fry 5 seconds on both sides then drain.
  • Season the minced chicken with green seasoning, chadon beni, 1/2 tsp salt, onion and garlic.
  • While cooking add the tomato paste and soy sauce.
  • Cook for 20 – 25 minutes. Adjust salt if necessary.
  • Note: Before we started layering we averaged that the pie would make about three layers so decided to separate the meat.
  • Layer a greased baking dish with plantain followed by the meat and a few sprinkles of cheese.
  • Continue layering until all ingredients are used up.
  • Note: Make sure to reserve some of the cheese for the topping.
  • Pour the evaporated milk then sprinkle the rest of cheese over the top.
  • Bake for 30 mins at 350°F. Serve cool.

Ah gone 🙂

41 thoughts on “Plantain Pie”

  11. Brian Height

    This has never occurred to me, not in my wildest dreams. Now I don’t think I want to eat anything else! Except maybe a bowl of sweet potato corn chowder along with it.

    Reply
  13. Jen Frankly

    This reminds me of those plantain-wrapped ground beef hors-d’oeuvres I obsessed with at parties as a kid. Except, this poses an even greater threat to my blood sugar.

    I bet it tastes great, though.

    I’d ignore the part about using only semi-ripe plantain, though.

    Reply
  14. Tramaine Ross

    I have made this before. Was introduced to it by someone from Dominican Republic. It is really good. Only difference, I mashed the ripe plantains, seasoned it added a little cheese and milk but have to work fast because it gets stiff as the mixture cools. Like a shepherd pie but using plantain instead of potato.

    Reply
  24. Rena Paryag

    I’ve used plaintains in moussaka before n it tasted really yummy.ive also tasted plaintains n sweet potatoe pie with cinnamon n ginger n its yummy.this plaintains pie looks yummy too.

    Reply
  26. dc

    I don’t have minced chicken but I do have two tins of corned beef…I wonder how this would taste with the corned beef instead of minced chicken? hmmm…

    Reply

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