For the dough
- 1 over-ripe plantain
- 300g/10.5oz. plain flour (all purpose flour)
- 125g/4.4oz. butter (NOT margarine)
- 1 teaspoon baking powder (optional)
- ½ teaspoon salt
For the filling
Any food item that goes well with plantains (especially fried plantains) will make a great filling for Plantain Pies. That is why I called them Plantain Pies and not Yam Pies. So feel free to use beans porridge, egg omelette etc as your filling.
- 200g/7oz. white puna yam
- 2 eggs
- 1 onion
- A small piece of red pepper
- Salt (to taste)
Tools you'll need to bake Plantain Pies
- 3.75-inch (9.5cm) cookie cutter
- 3-inch (7.5cm) cookie cutter
- Muffin tray with 12 cups
- Oven, sieve, spatula, brush, rolling pin etc
More information about the ingredients
- Baking powder is optional because I made this pie with and without baking powder, I did not notice any difference in the taste and texture.
- Set some butter aside for greasing the muffin tray cups.
Before you prepare Plantain Pie
- Peel and cook the yam till well done then set aside to cool down completely.
- Cut the onions and red pepper into small pieces.
- When the yam has cooled down, cut into small cubes.
- Peel the over ripe plantain and mash with a fork. Set aside.
- Sift half of the flour, the salt and the baking powder into a clean dry bowl.
- Cut the butter into small pieces. Add them to the flour and mix till the butter is incorporated into the flour.
- Add the mashed plantain. Mix with a spatula till as smooth as possible. You will notice that it is quite sticky.
- Start adding the second half of the flour in small quantities, mix with the plantain and flour dough, add more, mix ... till you get a non-sticky but soft ball of dough. If you do not achieve this with the quantity of flour I stated, add more flour till you get that. Ideally the quantity of flour you'll need depends on how overripe your plantain is.
- When you are happy, cover the ball of dough with aluminium foil and leave to rest for about 10 minutes.
- Break the eggs and beat very well.
- Add salt and stir.
- Add the pieces of boiled yam, red pepper and onions. Stir very well and set aside.
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 a few more times.
- Roll it out on a flat surface to a 3mm thickness.
- Cut the rolled out dough with the 3.75-inch cookie cutter and use the cut out dough to line in the cup in the muffin tray. You can make several cuts at a time.
- Repeat the process till you have lined the 12 cups of the muffin tray.
- Scope the muffin into each of the cups. Leave some egg in the bowl; you'll need it for glazing the pies.
- Roll out the remaining dough and cut with the 3-inch cookie cutter. Use these to cover each of the filled cups.
- Using a brush, to rub the edge with the leftover egg from the filling. This gives the pie a golden brown suite when done.
- Bake in a preheated oven for 30 minutes.
- Normal oven: 200C (400F)
- Fan Oven: 180C (350F)
- Gas mark number: 6
Serve with a chilled drink. These pies preserve well in the freezer and will still be fresh for up to 1 month. To use, bring out from the freezer, leave to defrost on your kitchen counter for a few hours. Warm it up in the microwave oven for about 2 minutes at medium heat. Perfect!