Plantain Cupcake Meat Pie

Plantain cupcake meat pie is baked meat, eggs, and fried plantains topped with cheese.

Print Pin

Course: Dinner, Main Course, Snack

Cuisine: American

Keyword: beef, cheddar cheese, egg, meat, plantains

Prep Time: 20

Cook Time: 25

Servings:

Calories: 259kcal

Author: Margaret

Equipment

1 Member's Mark 14" Nonstick Restaurant Fry Pan
1 WearEver 2QT Sauce Pan
1 Cupcake pan

Ingredients

20 ounce beef
3 large plantains
7 ounces cheese
3 large eggs
2 medium carrots
10 medium green beans
½ large onion
¼ teaspoon black pepper
1 teaspoon chicken bouillon seasoning
1 teaspoon salt
½ teaspoon ginger
½ teaspoon garlic

Get Recipe Ingredients

Instructions

Peel ripe plantains and cut each vertically into four thin slices and salt the slices.
Place oil in a frying pan and fry plantains until golden brown. Remove and strain flat on paper towel in a tray.
Place ground beef in a small pot, add a quarter teaspoon each of salt, black pepper, ginger, garlics, and bouillon seasoning. Mix well and allow to cook for about 10 minutes (mix from time to time so the beef gets cooked all round).
Chop carrots, green beans, and onions and set aside.
Strain meat from the pot using a frying spoon to separate the meat from oil that comes out from it.
Put onions in the meat oil and fry for about one minute. Add in the carrots, green beans and the remaining quarter teaspoon each of salt, ginger, garlics and bouillon seasoning, and stir fry for about two minutes. Finally, add the cooked meat and allow to everything to cook for another two minutes, then turn off the stove.
Shred cheese and set aside. Also crack eggs, whisk/beat them and set aside.
Prepare cupcake pan for baking by rubbing some butter in each hole. At this time, pre-heat your oven to 350^oC.
Place the plantains in a ringlike manner in each cupcake hole. Use a fork to pour some egg into each cupcake hole. Then use a tablespoon to scoop one spoon full and a half of the meat filling and place inside the cupcake holes. Add in the rest of the egg and lastly, top up the filling with the shredded cheese.
Place the cupcake pan in the oven and bake for five minutes.
Remove the cupcake, allow to cool and serve.

Notes

Make sure to line each cupcake hole with butter to avoid the pie from sticking on the bottom and the sides of the cupcake holes.
Do not over bake the pie else the cheese will be totally melted out and burnt, resulting in a brown or dark yellow color.
Left overs can be stored in the refrigerator for up to five days. To reheat, simply microwave for a minute or two.

Nutrition