The Best Plantain Pie

This plantain pie is all you would need for lunch.


Course: Main Dish

Cuisine: Hispanic


  • 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 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.

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Recipe © Simply Trini Cooking. All rights reserved

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