Puerto Rican Pastelón (Sweet Plantain and Beef Bake)
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Ingredients
- 4 ripe plantain
- 500 g beef mince
- 2 tbsp sofrito (shop-bought)
- 200 g chopped tomatoes
- 2 large eggs
- 100 g mature cheddar, grated
- 3 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 781 kcal
- Protein
- 37.6 g
- Carbohydrate
- 60.2 g
- of which sugars
- 32 g
- Fat
- 43.8 g
- of which saturates
- 16.2 g
- Fibre
- 5.2 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Peel and slice the ripe plantain lengthways and fry in the sunflower oil for 2-3 minutes on each side until golden.
- 2
Fry the sofrito with the beef mince for 8-10 minutes, breaking it up, until no pink remains, then stir in the chopped tomatoes and simmer for 10 minutes.
- 3
Beat the eggs. Layer half the plantain in a baking dish, spoon over the beef, then top with the remaining plantain.
- 4
Pour the beaten egg over the top and scatter with the grated cheddar.
- 5
Bake for 25-30 minutes until set and golden on top. Rest for 5 minutes before cutting into squares.
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