How To Prepare Plantain Pies
For the dough
1 over-ripe plantain
300g/10.5oz. Undeniable flour (all motive flour)
125g/four.4oz. Butter (NOT margarine)
1 teaspoon baking powder (elective)
½ teaspoon salt
For the filling
Any food item that goes properly with plantains (mainly fried plantains) will make a awesome filling for Plantain Pies. That is why I called them Plantain Pies and no longer Yam Pies. So experience loose to use beans porridge, egg omelette and so on as your filling.
200g/7oz. White puna yam
A small piece of red pepper
Salt (to taste)
3.75-inch (nine.5cm) cookie cutter
3-inch (7.5cm) cookie cutter
Muffin tray with 12 cups
Oven, sieve, spatula, brush, rolling pin and many others
Before you prepare Plantain Pie
Peel and cook dinner the yam till nicely finished then set apart to quiet down completely.
Cut the onions and crimson pepper into small portions.
When the yam has cooled down, cut into small cubes.
- The dough
Peel the over ripe plantain and mash with a fork. Set aside.
Sift half of of the flour, the salt and the baking powder right into a clean dry bowl.
Cut the butter into small pieces. Add them to the flour and blend till the butter is incorporated into the flour.
Add the mashed plantain. Mix with a spatula until as easy as feasible. You will word that it’s far pretty sticky.
Start including the second half of the flour in small quantities, mix with the plantain and flour dough, add extra, mix … Till you get a non-sticky however soft ball of dough. If you do not obtain this with the amount of flour I said, upload more flour till you get that. Ideally the quantity of flour you may need depends on how overripe your plantain is.
When you are happy, cover the ball of dough with aluminium foil and leave to relaxation for about 10 minutes.
- The Filling
Break the eggs and beat thoroughly.
Add salt and stir.
Add the pieces of boiled yam, pink pepper and onions. Stir very well and set apart.
- Roll, Cut, Fill and Bake
Grease the insides of the muffin tray cups with butter.
When the dough has rested for about 10 minutes, knead it some extra instances.
Roll it out on a flat surface to a 3mm thickness.
Cut the rolled out dough with the three.75-inch cookie cutter and use the reduce out dough to line the cups in the muffin tray. You can make several cuts at a time.
Repeat the manner until you have got covered the 12 cups of the muffin tray.
Scoop the filling into each of the cups. Leave some egg in the bowl; you may want it for glazing the pies.
Roll out the closing dough and cut with the three-inch cookie cutter. Use these to cover each of the filled cups.
Using a brush, rub the pinnacle of the pies with the leftover egg from the filling. This gives the pie a golden brown appearance when done.
Bake in a preheated oven for half-hour.
Normal oven: 200C (400F)
Fan Oven: 180C (350F)
Gas mark wide variety: 6