bohemianwanderer – These crispy plantain pies are bursting with flavor and paired with a rich roasted tomato salsa for dipping. The process takes time, but each step builds deep flavor and irresistible texture. This recipe makes 10 small pies and is perfect for sharing or serving as a vibrant appetizer.
Read More : Intel Secures $8.9B Investment from US Government
Start with the salsa, which uses roasted plum tomatoes as its base. Heat the oven to 140C (120C fan)/275F/gas 1 and line a baking tray with greaseproof paper. Halve, core, and deseed 10 large plum tomatoes, then arrange them cut-side up on the tray. Sprinkle with one teaspoon of salt, some freshly ground black pepper, one teaspoon of chopped fresh oregano, and two tablespoons of olive oil.
Roast the tomatoes for about three hours. They should look slightly shrivelled at the edges but remain soft in the center. This step intensifies the tomatoes’ natural sweetness and gives the salsa a deep, concentrated flavor.
While the tomatoes roast, begin the pie preparation. Increase the oven temperature to 180C (160C fan)/350F/gas 4. Wash four yellow plantains and place them whole on a baking sheet. Roast for 40 to 50 minutes until the skins darken and the flesh becomes tender.
Meanwhile, melt 30g of unsalted butter in a saucepan over low heat. Add one finely chopped onion, cover the pan, and let it cook gently for up to an hour until golden and soft. This slow-cooked onion base will form part of the pie filling. Once cooled, crumble in 400g of feta and mix well.
After roasting, allow the plantains to cool slightly. Peel and transfer the soft flesh to a food processor. Blend until smooth. Move the mash to a mixing bowl and combine it with 150g of plain flour and one teaspoon of salt. Mix until a smooth dough forms, then wrap in clingfilm and chill for one hour.
Assemble and Fry the Pies with Warm Salsa for Dipping
While the dough chills, complete the tomato salsa. Heat four tablespoons of olive oil in a saucepan over medium heat. Add one finely chopped onion, cover, and cook gently for 10 minutes until soft. Stir in one crushed garlic clove and a quarter teaspoon of finely chopped scotch bonnet chilli, cooking for two more minutes.
Finely chop the cooled roasted tomatoes and stir them into the onion mixture. Remove the pan from heat. Just before serving, stir in 25g of chopped fresh coriander to brighten the salsa with fresh flavor.
Once the dough is ready, divide it into 10 equal pieces. On a lightly floured surface or using a tortilla press, roll each portion into a 15cm round. Place two tablespoons of the feta-onion filling in the center of each. Fold the dough over to form a half-moon shape, then crimp the edges with your fingers to seal tightly.
Read More : Fresh Grilled Aubergine Salad Recipe with Mango and Tomato
Heat sunflower oil for deep-frying in a wok or deep saucepan over medium-high heat. Test the oil by dropping in a small piece of dough—it should sizzle immediately. Fry the pies in batches, cooking each for three to five minutes until golden and crisp all over. Remove with a slotted spoon and drain on kitchen paper to remove excess oil.
Before serving, gently reheat the salsa if needed. Arrange the golden plantain pies on a platter and serve them warm with the tomato salsa on the side. These pies are crispy on the outside, creamy and salty on the inside, with the salsa adding a sweet and spicy kick.
This dish combines Latin-Caribbean flavors with comforting, rustic textures. It’s a great make-ahead recipe for dinner parties or weekend gatherings. Each bite delivers a perfect mix of sweet plantain, salty cheese, and vibrant salsa.
