Plantains are one of my favourite foods and definitely my favourite starch. I’ve successfully subbed them into many recipes to replace grains in bread, pizza crust, pancakes & waffles, naan and now pastry dough. I havent yet tried this recipe for bigger pastries like pie, but so far for empanadas and turnovers they are a great fit for grain free or plantain loving people.
Ingredients
3 green plantains
1 egg
2 tbsp butter
Optional:
For savoury pastries: salt, pepper, seasoning mix
For sweet pastries: a few tbsp of sugar or substitute. (I use monk fruit sugar for turnovers.) spices like cinnamon, all spice, etc.
Egg wash for shine
Directions
Cut the ends off plantains and slice them peel deep, lengthwise -for easy peeling later. Then cut them in half or thirds to fit into a pot.
Place prepared plantains into a large pot and fill with water. Boil until fork tender. About 20 mins. Drain and let cool before peeling.
Peel cooled plantains and transfer into a food processor. Add egg and butter, optional spices and blend until a ball of dough forms. The dough should be fairly sticky. You can add a few drops of water until you reach desired consistency. The ideal dough should look and feel like a stickier mesa dough.
Working with the dough is the hardest part due to the stick.
Take a plastic bag or sheet of saran and oil lightly.
Place a heaping spoonful of dough and roll in between the sheets of plastic to 1/4 inch. Or press with a tortilla press.
Place desired filling on dough and use the plastic to fold the dough over itself and pinch the ends to seal in.
Wash with egg if desired.
Bake on cooking sheet for 30-40 mins until brown
Fillings:
Sweet: caramelized apples, mixed berry, rhubarb, wild berries, jams and jellies
Savory: mixed veg, turkey and mushroom, beef and ugly relish, spinach nettle & feta, wild green pestos