Sweet Plantain Pie Recipes

SWEET PLANTAINS

Steps:

• To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
• Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
• Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
• Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
• Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

SWEET PLANTAIN PIE RECIPE

Steps:

• Peel plantains
• Slice plantains diagonally
• Fry plantains for 3-5 minutes
• Drain plantain on paper towel
• Cut pie crust dough (approximately 3½ inches wide, with a pizza slicer or knife
• Melt some of the butter and lightly brush on the dough
• You can add some of the sugar and cinnamon mix to the crust or since the sweet plantain may be very sweet, you can choose to only spread the mixture with butter over the entire pie
• Add slices so they are overlapping each other, at the top of the pizza crust, allowing them to slightly hang over the crust
• Fold the other half of the crust over the plantains
• Roll the crust and the plantain into each other
• Place it in a skillet or pan until the pan is completely full
• Melt remaining butter, sugar and cinnamon in a saucepan
• Brush a generous amount of the melted butter cinnamon and sugar (leave a little for later)
• Pre heat over at 400° F
• Place pie in oven
• Bake for 30 minutes
• Remove from oven and brush the remaining melted butter solution on the pie
• Put in the over for another 3-5 minutes on broil
• Remove and enjoy warm with a side of ice cream or plain

PLANTAIN PIE

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

PUERTO RICAN MADUROS (SWEET PLANTAINS)

Steps:

• In a non-stick skillet over medium heat, melt butter.
• Add plantains in a single layer (you will have to do multiple batches). Cook plantains on each side, for about 2-3 minutes, or until they reach a caramelized brown color.
• Transfer to a plate covered with newspaper (or paper towels) and allow to drain for a minute or two. Then serve!

SWEET PLANTAIN PIE

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.