pastel with egg wash before baking

Pasteón could be compared with a shepherd's pie, except this one is made of delicious maduros. A great dish for when plantains ripen fast.



For picadillo

  • 1 pound ground beef for picadillo
  • 1 onion
  • 4 cloves of garlic
  • 1 tablespoon adobo
  • 1 tablespoon sofrito
  • 12 manzanilla olives

For pastelón

  • 5 to 6 plantains, peeled.  Cut in half and slice lengthwise into 4 slices.
  • 1 egg
  • 1 cup of water
  • 1 pound of swiss cheese, you might not use the entire pound.


  1. Preheat the oven to 350℉.
  2. Grease the pan. I used a mixture of butter and oil. Either will work.
  3. Cover the bottom of the pan with the plantain slices. Use the larger pieces to cover the biggest areas. Take smaller pieces to break and fill any holes. We want to cover the bottom as much as possible. Once the bottom is covered, line the sides of the casserole. This is not a necessary step, but I like doing it. Again, cover as much as possible. Make an egg wash of one egg and 1/2 cup of water. Brush the bottom and sides with the egg wash.
  4. Place a layer of cheese on the bottom. I did not do this, but I thought of it. When I cut a piece of the pastelon, the pie did not hold as well as I had hoped. So, I woud add a layer of cheese to the bottom.
  5. Fill with meat filling. If you are using veggies, fill 3/4 way, if not usign veggies, fill all the way.
  6. Add another layer of cheese. Be as generous as you need. Too little cheese will not help bind the layers together.
  7. Brush cheese layer with egg wash
  8. Use remainder plantains to cover the pie. See why I told you err on the side of too many plantains? Fill any gaps on the top with smaller pieces.
  9. Brush top with egg wash and bake. Cook for 15 to 20 minutes or until internal temperature is 165℉. (165℉ is the safest temperature to reheat any food). Since elements of this dish are cooked at diferent times, the safest way to bring this dish back to temp is by cooking it to 165℉.


  1. Make sure plantains are not overripe since they will fall apart during the construction of the pastelón.
  2. I did not add a layer of cheese to the bottom of the pastelón, but in an afterthought, I realized I should have.  Try adding cheese to the pastelón before adding the filling.
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