Description
This dish is layered with beaten eggs, seasoned ground turkey and baked ripe plantains for a sweet flavored plantain meat pie!
Scale
Ingredients
- 6 to 8 large very ripe plantains
- 6 to 8 large eggs, beaten
Meat Filling:
- 1 pound ground turkey
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt (low sodium) or to taste
- ½ teaspoon oregano leaves
- 2 seasoning envelopes with coriander and annatto
- 3 garlic cloves, minced
- ⅓ cup tomato sauce
- 2 to 3 tablespoons sofrito
- 1½ teaspoons capers, drained
- 8 pimento-stuffed green olives, halved or chopped
- 3 sprigs chopped cilantro
- 1 can (14.5 ounces) French style green beans, drained
Olive Oil Cooking Spray
Instructions
- Cut off both ends of ripe plantains. Arrange on baking pans.
- Bake in oven for 30 minutes at 350°F. Let cool.
- Remove skin and cut lengthwise into 3 to 4 slices about ¼-inch thick. Place on a plate and set aside.
- Add the ingredients for the meat filling in a skillet except for ground turkey and green beans. Stir well and sauté for 3 to 5 minutes over low heat.
- Place ground turkey into skillet. Coat ground turkey completely with tomato-oil based sauce. Cover with lid and cook over medium-low heat for 3 minutes.
- Stir meat frequently to obtain a minced or chopped texture by continuing to break up the meat with a spoon. Cover skillet with lid and continue cooking for 25 minutes, stirring occasionally.
- Add green beans and mix well into meat mixture. Cook for 5 minutes over low heat. Place in bowl and set aside.
- Beat eggs in a bowl and set aside.
- Lightly grease bottom of skillet with cooking spray. Pour half of the beaten eggs at the bottom of skillet.
- Layer with sliced plantains and meat mixture, starting with the plantains and ending with the plantains.
- Pour the other half of egg mixture on top of the baked plantains.
- Cook for 20 or 30 minutes or until the eggs become firm at the bottom of skillet.
- Lightly grease the top skillet. Place on top of the bottom skillet. Carefully invert onto the other skillet.
- Cook for 20 minutes over medium-low heat or until eggs become firm.
- Run a knife carefully around the inside edges of the skillet to loosen the Piñón.
- Slide the Piñón (Plantain Meat Pie) onto a large platter or cut slices of the Piñón directly from the skillet. Serve warm.
Notes
I recommend to use a Frittata Pan to make this recipe.
- Category: Lunch and Dinner
- Cuisine: Puerto Rican
Keywords: Plantain Meat Pie, Piñón