Pastelon Carne de Ponce - Ponce Meat Pie
1 pound extra lean ground beef
1 small yellow onion finely minced
1 small red pepper, minced
1 tablespoon sofrito
1 teaspoon fresh ground black pepper
dash of nutmeg
1/2 can tomato sauce
3 tablespoons cider vinegar
1/2 cup canned red kidney beans, drained
1 small can pimentos, drained and minced
1 large ripe plantain
1 tablespoon achiote
1 tablespoon olive oil
1 small white potato, peeled and sliced thin
1 cup grated muenster or cheddar cheese
2 frozen pie crusts
Pre-heat oven to 350
Brown the beef, drain and rinse in hot water to remove most of the fat and set aside. Heat the achiote and olive oil in a medium skillet. Peel the plantain and cut thin wheels, and fry until golden. Remove the plantain slices and blot on white paper towels. in the remaining oil saute the onions, peppers and sofrito until the onion is clear.
In a large bowl combine all ingredients except the pie crust, beans and potato. Place the potato on the bottom of the crust. Next add the meat mixture, plantains, then the beans, finishing with the cheese. Top with the remaining pie crust.
Protect the edges of the crust with foil and bake for about 30 minutes until golden brown.
Pairs Well With
I just use the pre-made pie crusts in the frozen food section. This dish is tasty and mild. It sounds like its complicated but It goes faster if you buy the goya plaintains already made (not authentic I know) and I use the diced obrien potatoes