Fried Plantain Meat Pies (Piononos)

Name: Fried Plantain Meat Pies (Piononos)
Total time: PT0D0H0M
Yield: serves 12
Ingredients: 2 tbsp. olive oil; 2 cloves garlic, minced; 1 large yellow onion, minced; 1 1 ⁄ 2 tsp. ground achiote; 1 tsp. ground cumin; 1 tsp. ground cinnamon; 1 tsp. dried oregano; 1 1 ⁄ 2 lb. ground beef chuck; 1 ⁄ 4 cup raisins; 1 ⁄ 4 cup roughly chopped pimiento-stuffed green olives; 16 oz. canned whole, peeled tomatoes in juice, crushed; Kosher salt and freshly ground black pepper, to taste; 5 ripe plantains, peeled, cut lengthwise into 1/4″ slices; 2 eggs, lightly beaten; 1 tbsp. flour; 1 cup canola oil

Serves
serves 12

PENNY DE LOS SANTOS

These fried pies are stuffed with a classic Puerto Rican picadillo of spiced ground beef, tomatoes, and olives. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.

Ingredients

2 tbsp. olive oil
2 cloves garlic, minced
1 large yellow onion, minced
1 ¹⁄₂ tsp. ground achiote
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. dried oregano
1 ¹⁄₂ lb. ground beef chuck
¹⁄₄ cup raisins
¹⁄₄ cup roughly chopped pimiento-stuffed green olives
16 oz. canned whole, peeled tomatoes in juice, crushed
Kosher salt and freshly ground black pepper, to taste
5 ripe plantains, peeled, cut lengthwise into 1/4″ slices
2 eggs, lightly beaten
1 tbsp. flour
1 cup canola oil

ADVERTISEMENTAD

Instructions

Step 1

To make filling, heat oil in a 12″ skillet over medium-high heat. Add garlic and onion; cook until soft, about 3 minutes. Add achiote, cumin, cinnamon, and oregano; cook for 1 minute. Add beef; cook until browned, about 6 minutes. Add raisins, olives, and tomatoes; cook until thickened, about 5 minutes. Season with salt and pepper; cool.

Step 2

To make pies, shape two plantain slices into a 4″ cylinder, overlapping their ends, and securing with toothpicks. Repeat to make 12 cylinders. Stuff cylinders with 1⁄4 cup of the filling. Heat oil in a 12″ skillet over medium-high heat. Whisk together eggs, flour, and 1 tbsp. water in a bowl. Working in batches, dip pies in egg mixture, and add to skillet; fry, turning once, until golden brown, about 3 minutes. Serve hot or at room temperature.

To make filling, heat oil in a 12″ skillet over medium-high heat. Add garlic and onion; cook until soft, about 3 minutes. Add achiote, cumin, cinnamon, and oregano; cook for 1 minute. Add beef; cook until browned, about 6 minutes. Add raisins, olives, and tomatoes; cook until thickened, about 5 minutes. Season with salt and pepper; cool.
To make pies, shape two plantain slices into a 4″ cylinder, overlapping their ends, and securing with toothpicks. Repeat to make 12 cylinders. Stuff cylinders with 1⁄4 cup of the filling. Heat oil in a 12″ skillet over medium-high heat. Whisk together eggs, flour, and 1 tbsp. water in a bowl. Working in batches, dip pies in egg mixture, and add to skillet; fry, turning once, until golden brown, about 3 minutes. Serve hot or at room temperature.