Pastelon de Pionono
How to assemble with step by step photos

Pastelon de Pionono is a new twist on the traditional Piononos or Rellenos de Plátano Maduro. This 'meat pie' is a delicious combination of ripe plantains and ground beef picadillo seasoned the Puerto Rican way with sofrito and lots of flavor. This pastelon is so easy to make, and is ready in a 'dos por tres' as they say in Puerto Rico.

All you need is a one pound box of ready to use sliced Amarillos from Goya, one pound ground beef, sofrito, additional chopped onions, peppers, and tomatoes, olives, a bit of cheese and one egg. The pastelon is made by layering the plantains and the picadillo. It's ready in no time and looks like you slaved in the kitchen for hours. The best part is that it can be made ahead and it tastes delicious!

See our recipe

Prepare picadillo as usual, sautee sofrito, chopped onions, peppers, tomato, cilantro or recao for a couple of minutes or so. Add sliced olives, and 1 packet Sazón Golla. Add ground beef and cook until done, add about 4 oz. tomato sauce, season with salt and pepper to taste, and the picadillo is ready in less than 10 minutes. The picadillo needs to be moist, but fairly dry not runny.

Lightly grease a pie plate. In the pie dish, warm up a 1 lb. box of Golla Amarillos, set half of the plantains aside and mash the other half down into the bottom of the plate. Just mash lightly to get an even crust on the bottom. Yes, you might cut a piece here and there to make an even crust. Since they are warm, they are easy to mash down.

Spoon half the picadillo over the first layer of plantains.

In a small dish or saucer, mash down the rest of the plantains individually and layer them carefully over the picadillo, being careful not to disturb the layers, just lay the plantains side by side until you cover up the meat. If not perfect, don't worry, this layer will be covered up.

Next, carefully layer the remaining picadillo over the second layer of plantains, careful not to disturb the layers. At this point you can refrigerate the pastelon to bake later.

If you refrigerated the pastelon, microwave it for about 5 minutes first. Add shredded cheese on top, as much as you want.

Beat up one egg with a teaspoon of water.

Pour egg over cheese, careful to distribute as evenly as possible and go over the edges.

It will look like this before going in the oven at 400° for about 15 minutes or so, just until the egg cooks (remember all the ingredients are cooked and still warm).

Here's the baked Pastelon de Pionono. It's very hot so let it cook a few minutes before serving. Serve for dinner as a side dish or for lunch with salad. This makes a great cover dish for parties and the recipe may be doubled to prepare in a larger casserole dish.