Recipe by MathMom.calif
From Bon Appetit magazine. I haven't tried this yet, but it looks pretty good. Sliced plantains are used to form the pie crust. Ground meat, tomatoes and spices form a savory filling. This was from their May 2006 "Caribbean" theme issue.
- 1⁄2 cup canola oil or 1⁄2 cup vegetable oil
- 4 large semi-ripe plantains, peeled and cut on a diagonal 2-3 inches long by 1/2 inch thick ovals (yellow-black)
- 1 cup finely chopped red onion
- 3 garlic cloves, chopped
- 1 lb ground chuck (80% lean)
- 1⁄3 cup tomato paste
- 1⁄3 cup golden raisin, chopped
- 1⁄3 cup pimento stuffed olive, coarsely chopped, plus 3 tbsp brine from the 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 and divided
- 4 pimento stuffed olives, drained and sliced
Directions See How It's Made
- For Crust: Heat oil in a heavy non-stick 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 tbsp of oil from skillet for the filling.
- Line a 9-inch glass pie dish with a 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 tbsp of oil in large non-stick 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. Simmer stirring occasionally (about 10 minutes) until most liquid evaporates and filling is thick. Season to tasted 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.
- Note: Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.