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Plantain Pies (with Over-ripe Plantains)



Plantain Pie Ingredients

For 12 Plantain Pies, you’ll need:

For the dough

  • 1 over-ripe plantain
  • 300g/10.5oz. plain flour (all purpose flour)
  • 125g/4.4oz. butter (NOT margarine)
  • 1 teaspoon baking powder (optional)
  • ½ teaspoon salt

For the filling

Any food item that goes well with plantains (especially fried plantains) will make a great filling for Plantain Pies. That is why I called them Plantain Pies and not Yam Pies. So feel free to use beans porridge, egg omelette etc as your filling.

  • 200g/7oz. white puna yam
  • 2 eggs
  • 1 onion
  • A small piece of red pepper
  • Salt (to taste)

Tools you’ll need to bake Plantain Pies

  • 3.75-inch (9.5cm) cookie cutter
  • 3-inch (7.5cm) cookie cutter
  • Muffin tray with 12 cups
  • Oven, sieve, spatula, brush, rolling pin etc


More information about the ingredients

  1. Baking powder is optional because I made this pie with and without baking powder, I did not notice any difference in the taste and texture.
  2. Set some butter aside for greasing the muffin tray cups.


Before you prepare Plantain Pie

  1. Peel and cook the yam till well done then set aside to cool down completely.
  2. Cut the onions and red pepper into small pieces.
  3. When the yam has cooled down, cut into small cubes.



The dough

  1. Peel the over ripe plantain and mash with a fork. Set aside.
  2. Sift half of the flour, the salt and the baking powder into a clean dry bowl.
  3. Cut the butter into small pieces. Add them to the flour and mix till the butter is incorporated into the flour.
  4. Add the mashed plantain. Mix with a spatula till as smooth as possible. You will notice that it is quite sticky.
  5. Start adding the second half of the flour in small quantities, mix with the plantain and flour dough, add more, mix … till you get a non-sticky but soft ball of dough. If you do not achieve this with the quantity of flour I stated, add more flour till you get that. Ideally the quantity of flour you’ll need depends on how overripe your plantain is.
  6. When you are happy, cover the ball of dough with aluminium foil and leave to rest for about 10 minutes.

The Filling

  1. Break the eggs and beat very well.
  2. Add salt and stir.
  3. Add the pieces of boiled yam, red pepper and onions. Stir very well and set aside. It should look like this.

Roll, Cut, Fill and Bake

  1. Grease the insides of the muffin tray cups with butter.
  2. When the dough has rested for about 10 minutes, knead it a few more times.
  3. Roll it out on a flat surface to a 3mm thickness.
  4. Cut the rolled out dough with the 3.75-inch cookie cutter and use the cut out dough to line the cups in the muffin tray. You can make several cuts at a time.
  5. Repeat the process till you have lined the 12 cups of the muffin tray.
  6. Scoop the filling into each of the cups. Leave some egg in the bowl; you’ll need it for glazing the pies.
  7. Roll out the remaining dough and cut with the 3-inch cookie cutter. Use these to cover each of the filled cups.
  8. Using a brush, rub the top of the pies with the leftover egg from the filling. This gives the pie a golden brown look when done.
  9. Bake in a preheated oven for 30 minutes.

    Oven temperatures:

    • Normal oven: 200C (400F)
    • Fan Oven: 180C (350F)
    • Gas mark number: 6

Serve with a chilled drink. These pies preserve well in the freezer and will still be fresh for up to 1 month. To use, bring out from the freezer, leave to defrost on your kitchen counter for a few hours. Warm it up in the microwave oven for about 2 minutes at medium heat. Perfect!


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Lemon Blueberry Pancakes




  • 1½ cups plus 1 tbsp flour
  • 3 tbsps sugar
  • 1 heaping tablespoon baking powder
  • ¼ tsp salt
  • 1½ cups evaporated milk (more if needed)
  • 1 lemon, zested and juiced (more juice if lemon isn’t very juicy)
  • 2 tbsps butter, melted, plus more softened for serving
  • 1½ tsps vanilla extract
  • 1 large egg
  • 1 cup blueberries
  • Maple or pancake syrup, warmed, for serving
Heat a heavy skillet or grill over medium-low heat.In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.

Per Serving: Calories: 450; Total Fat: 13.5 grams; Saturated Fat: 9 grams; Protein: 12 grams; Total carbohydrates: 68 grams; Sugar: 23 grams; Fiber: 2 grams; Cholesterol: 98 milligrams; Sodium: 621 milligrams

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Potato and Courgette Frittata




  • 1 small russet potato, peeled and cut into 1/2-inch cubes
  • 4 large eggs
  • 2 egg whites
  • 2 tablespoons coarsely chopped fresh coriander leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 small courgette, grated and squeezed dry in clean kitchen towel
  • 90g queso fresco or feta cheese
  • 2 strips cooked crumbled turkey bacon, optional

Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.

Preheat the grill to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add courgette and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.

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Proper Scotch eggs





  • 10 large free-range eggs
  • 8 higher-welfare sausages
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh flat-leaf parsley
  • 1 whole nutmeg , for grating
  • 1 tablespoon English mustard
  • plain flour , for dusting
  • 150 g fresh white breadcrumbs
  • 2 litres vegetable oil


  1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
  2. Squeeze the sausages out of their skins and into a bowl.
  3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
  4. Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
  5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
  6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
  7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
  9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
  10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.


It’s not always easy to tell if an egg is past its best. A quick way to test an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!

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