Pastelon

Serves 6

  • 6 large sweet plantains or 8 medium ones
  • 1 tablespoon salt
  • 1 stick butter
  • 2-3 tablespoons evaporated milk (to soften the puree, to taste)
  • 2 eggs, beaten
  • 1/2 cup cheddar cheese, or any similar cheese
  • 1/4 cup parmesan cheese
  • 1lb of beef or pork for picadillo

Preheat 0ven to 375 degrees

Optional to top picadillo layer: raisins, olives, hard boiled eggs and slice canned roasted red bell peppers

Boil the plantains in salted water until easily pierced with a fork.

Remove the plantains from the water , peel, clean and strained thoroughly (sweet plantains absorb a lot of water).

Puree the plantains, add the butter, evaporated milk, beaten eggs, cheddar and parmesan.
Salt the puree to taste.

Butter a baking dish or pyrex, lightly. Cover the bottom of the pan with half the puree mix.

Add a layer of picadillo, adding any garnish of your preference (hard boiled eggs, olives, raisins, red bell peppers, etc) to the layer of picadillo.

Add the last layer of plantain (you can have as many layers as you like).

Bake the pastelon at 375 degrees for 35-40 minutes, or until golden-crusty.

When ready, top with more cheese, and run under the broiler until bubbly brown.

6 Responses to “Pastelon”


  1. 1 eric p July 15, 2007 at 3:21 pm

    thank you thank you thank you. i’ve been looking for a recipe for this since my co-worker made some for a potluck.

    can’t wait to try this recipe out.

  2. 2 daisy August 17, 2007 at 11:42 am

    Hola Erik,
    Happy to be of help!
    Hasta pronto,

    Daisy

  3. 3 Angela December 23, 2007 at 4:48 pm

    thank u so much. i have been looking 4 this recipe . LOVE IT

  4. 4 daisy December 23, 2007 at 9:21 pm

    You are welcome Angela..always glad to help!

    Feliz Navidad!

    Daisy


  1. 1 Boriqua Blog » June 2007 Trackback on July 5, 2007 at 9:15 pm
  2. 2 หมอนรองกระดูกทับเส้นประสาท Trackback on September 22, 2014 at 6:21 pm
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