Ingredients
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2 tablespoons Corn
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2 ripe Plantains
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1 cup coarsely chopped Onion
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1 medium green Bell Peppers
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2 cloves Garlic
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1 pound lean ground Beef
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One 14½-ounce can Tomatoes
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2 tablespoons Raisins
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½ to 1 teaspoon Red Pepper Flakes
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2 tablespoons dry White Wine
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½ cup pitted and halved green Olives
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3 tablespoons chopped fresh Parsley
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Salt
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Freshly ground Black Pepper
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1 large Egg
Directions
Steps
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1
Done
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Have ready a baking dish with an 8-cup capacity. In a large skillet, preferably nonstick, heat 1 tablespoon of the oil over medium heat for 1 minute. Cut the long plantain slices in half crosswise to make them easier to manage, and cook them in the oil for about 5 minutes on each side, or until they are lightly browned. Use a wide spatula to turn them and remove them from the pan. Slide the plantain slices onto a plate, then set aside to cool slightly. |
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2
Done
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Heat the remaining 1 tablespoon of oil in the skillet and add the onion, bell pepper, and garlic. Cook just until the onion softens, about 5 minutes, stirring often. Add the ground beef and cook, stirring with a fork to break up any clumps, until it is no longer pink, about 5 minutes. |
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3
Done
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Add the tomatoes with their juice, the raisins, ½ teaspoon of the red pepper flakes, the wine, and olives and cook until the juices reduce to about ½ cup, about 10 minutes. Use a fork to break up the tomatoes into approximately 1-inch pieces as they cook. Taste the picadillo and add more of the red pepper flakes, if desired. Stir in the parsley. Cut the reserved plantain into approximately 1-inch pieces and stir them into the picadillo. Season with salt and pepper. |
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4
Done
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Transfer the filling to the baking dish and let it cool for about 15 minutes while you roll the crust. Or, cover the cooled filling with plastic wrap and refrigerate it for up to 1 day. |
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5
Done
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Position an oven rack in the middle of the oven. Preheat the oven to 375°F. |
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6
Done
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Lightly flour the rolling surface and rolling pin. Roll the crust dough to a shape that is 1 inch larger than the top of the baking dish. Roll the crust over the rolling pin and unroll it over the top of the baking dish. Fold ½ inch of the edge of the crust under to form a smooth edge. |
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7
Done
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Use your thumb and forefinger to pinch the edge into a fluted or scalloped pattern around the edge of the dish while pressing it firmly onto the rim. Cut four 2-inch-long slits in the top of the crust, then four 1-inch-long slits between the 2-inch slits to make a decorative pattern and release steam while the pie bakes. Use a pastry brush to brush the crust lightly with the egg wash. |
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8
Done
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Bake for about 40 minutes, or until the crust is lightly browned and the filling is bubbling gently. Serve the potpie by using a large spoon to cut down through the crust and scoop out servings of crust and filling. |
