Plantain Meat Pie

The Piñón (Plantain Meat Pie) is a dish containing layers of seasoned ground beef mixture (known as picadillo), fried ripe plantain slices and beaten eggs.  It is traditionally cooked in a skillet on top of the stove.  However, the Piñón today is usually baked in the oven.  For this recipe, I will be preparing this dish using the traditional method – on top of stove.

Furthermore, this dish will be a much healthier version since I will be using ground turkey and will be baking the ripe plantains.  The ripe plantains will add a sweet flavor to the seasoned meat mixture.  What a great combination!

Food History!

The plantain is believed to have originated in Southeast Asia.  They are a member of the banana family and are considered a staple in our culture.

Baking the Ripe Plantains!

For this recipe, we are going to be using the very ripe plantain, where the skin is almost black but the flesh is still firm.

Cut off the both ends of the ripe plantains.

Arrange 4 very ripe plantains on two baking pans and bake for 30 minutes (350°F).  

Remove baked plantains from oven and let them cool for approximately 15 minutes.  

Note:  When I exceed 30 minutes of baking time, the flesh will start coming out from both ends of the peel and onto the baking pan.   Make sure this does not occur in your oven when you bake the plantains.

Slicing the Baked Plantains for the Plantain Meat Pie!

Make a slit lengthwise using a kitchen scissor.  Peel the plantain with your hands.

With a knife, cut each baked plantain lengthwise into 3 to 4 slices about ¼-inch thick.   

Arrange the plantain slices on a plate.    The plantain slices will serve as the “starch” layer, which is very similar to the Italians layering the lasagna with pasta.  

NOTE:   If you prefer to fry the plantain slices, then peel the ripe plantains and slice them lengthwise.  Fry them in a skillet with oil at 365°F until golden brown on both sides. 

Sautéing the Condiments for the Meat Mixture!

Pour 1 to 2 tablespoons of extra virgin olive oil into the skillet, ½ teaspoon of Lite salt (or to taste), ½ teaspoon of oregano leaves and 3 minced garlic cloves.

Continue by pouring ⅓ cup of tomato sauce, 1½ teaspoons of capers, 8 pimiento-stuffed green olives, chopped or cut into halves, 2 to 3 tablespoons of sofrito made with culantro and 3 sprigs of chopped cilantro. 

Click on the link to learn How to make a large batch of Sofrito or How to Make Sofrito for a Single Meal.  

Add 2 seasoning envelopes with coriander and annatto (to add color and flavor).  Click on the link to learn How to create your own Special Blend of Seasonings.     

Stir until all the ingredients are well blended.  Sauté for 3 to 5 minutes over low heat.

Preparing the Meat Mixture for the Plantain Meat Pie!

We can now add 1 pound of ground turkey to the skillet.

Stir the ground turkey until it is completely coated with the tomato-oil based sauce.  Cover skillet with lid and cook over medium-low heat for approximately 3 minutes.

After 3 minutes of cooking, stir the meat frequently to obtain a minced or chopped texture by continuing to break up the meat with a spoon.  Cover skillet with lid and cook for approximately 25 minutes, stirring occasionally.

After 25 minutes of cooking, the picadillo (meat mixture) has the uniform minced texture that we are looking for.

The last ingredient to add to the picadillo is 1 can of French Style Green Beans (14.5 ounces).  Mix the green beans into the meat mixture.  Cover skillet with lid and cook over low heat for 5 minutes.  Place picadillo in bowl and set aside.

Beating the Eggs!

Beat 8 large eggs until the whites and yolks are well blended.  The eggs will act as a binding agent.  Set aside.

Assemblinf the Plantain Meat Pie (Piñón) with a Frittata Pan!

The three (3) components are:  Beaten Eggs, Meat Mixture (Picadillo) and Baked Plantain Slices.

Grease bottom of skillet lightly with extra virgin olive oil cooking spray or Canola oil.  Pour half of the egg mixture onto skillet.

Place sliced baked plantains to cover bottom of skillet.

Layer with meat mixture and spread evenly on top of plantain slices.

Repeat with another layer of sliced baked plantains.

Add the remaining meat filling and spread evenly on top of the plantain slices.

Cover completely with the last layer of sliced baked plantains.

Pour the other half of beaten eggs evenly on top of the meat pie.  

Cooking the Plantain Meat Pie (Piñón)!

Cook for 20 to 30 minutes over medium-low heat or until eggs become firm at the bottom.  When you can lift the egg mixture on the side of the pan with a butter knife, then it is time to invert the Piñón onto the other skillet.   However, before inverting Piñón, run a knife around the inside edges of the skillet to make sure that the eggs are firm.   

Lightly grease top skillet with extra virgin olive oil cooking spray and place over bottom skillet.  With both skillets interlocked, carefully invert Piñón onto the other skillet.

Continue cooking the other side of Piñón for approximately 20 minutes or until the eggs become firm at the bottom of the skillet.  Run a knife again around the inside edges of the skillet to loosen the Piñón (plantain meat pie).

Allow the Piñón to cool for at least 15 minutes before cutting.

You can cut a slice of Piñón directly from the skillet and serve warm on a plate.   Enjoy the sweetness of the plantains along with the savory flavorful meat mixture.

Click on the button below to watch my YouTube video on How to Prepare Piñón (Plantain Meat Pie)!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer more information.

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