Sweet Plantain Lasagna (Piñón)

A slice of pastelón plated on a plate with the skillet with pastelon in the background.

5 from 4 votes

Sweet Plantain Lasagna (Piñón)

Sweet Plantain Lasagna, also known as Piñon and often confused with pastelón, is a comforting casserole dish that combines the sweetness of ripe plantains, a savory meat filling, and melted cheese.

Prep Time30

Cook Time20

Resting time5

Total Time55

Course: Entree, puerto rican christmas, Puerto Rican Inspirations, summer recipes

Cuisine: Puerto Rican

Servings: Servings

Calories: 795kcal

Author: Zoé Forestier

Equipment

1 cast iron skillet

Ingredients

For Picadillo

1 pound ground beef
½ Pound fresh chorizo remove casing
1 onion diced
1 tablespoon Garlic paste
1 tablespoon sofrito
1 tablespoon tomato paste or sauce
12 manzanilla olives sliced or chopped

For Piñón

2 cups frying oil enough to cover plantains
1 tablespoon butter at room temp for greasing pan
6 plantains Peeled, cut in half and slice lengthwise into 4 slices.
2 eggs beaten separately
2 tablespoon water to be added to the eggs (1/1)
½ pound Swiss cheese

Instructions

Preheat the oven to 350℉ degrees. Use 5 to 6 plantains for an 18-inch skillet or 3 to 4 for a smaller pan. Precook Puerto Rican Picadillo and pre-fry plantains before assembly.

For PIcadillo (make the night before or the same day and set aside while frying plantains)

Heat a saute pan, and start browning meats.
1 pound ground beef, ½ Pound fresh chorizo
Add onion and cook until onions are translucent.
1 onion
Add garlic paste, sofrito, and tomato paste. Let all ingredients incorporate well.
1 Tbsp Garlic paste, 1 tbsp sofrito, 1 tbsp tomato paste
Season to taste. Cook for another 3 minutes and add olives. Set aside.
12 manzanilla olives

Assembling the piñón

Peel and cut the plantains into slices. If slicing the entire length of the plantain is difficult, you can cut it in half and then into long strips.
6 plantains
Heat the oil and fry the plantains over medium-high heat until golden. If the oil is too hot the plantains will burn
2 cups frying oil
Grease the cast-iron or baking pan with butter.
1 Tbsp butter
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 tablespoon of water. Season the egg lightly. Brush the bottom and sides with the egg wash. Pour the remaining egg wash on the bottom.
1 Eggs
Place a layer of cheese over the plantains.
¼ pound Swiss cheese
Fill with meat filling.
Add another layer of cheese. Be as generous as you need. Too little cheese will not help bind the layers together.
¼ pound Swiss cheese
Use remainder plantains to cover the pie. Fill any gaps on the top with smaller pieces.
Brush the top layer of plantains with egg wash. Pour any remaining egg wash over the top of the piñón. Cook for 15 to 20 minutes, or until the internal temperature reaches 165℉ (the safest temperature for reheating any food). Since elements of this dish are cooked at different times, the safest way to bring it back to temp is to cook it to 165℉.
1 Eggs

Notes

Expert Tips

Prep for Assembly: Piñon is a relatively easy recipe, but it requires timing and preparation. Prepare the meat filling or picadillo in advance, maybe the day before, so on the day of the assembly, all you have to do is fry the plantains and put the dish together.
Selecting your plantains: Plantains come in three stages: green (verdes), mid-ripe (pintos), and ripe (maduros).
- Gauge how much time you have to make the recipe. If you are making the recipe today, try to find ripe plantains. If you are going to make it in 2-3 days, mid-ripe, and if you are going to make it on the weekend, and it is the beginning of the week when you are shopping, buy green plantains. Check my post to learn more about Guineos, Plátanos, and Banana Leaves: Puerto Rican Staples.
- To ripen plantains, place the green plantains in a paper bag. They will ripen well on the counter in a warm kitchen area.
How hot is hot? Whether you make all the components of a plantain lasagna on the same day or spread the process over several days, ensure your plantain lasagna reaches 165℉. 165℉ is the Food Safety measurement for reheating foods and killing harmful bacteria.
Adding color: When making picadillo, you could use Achiote Oil as a color and flavor agent. Achiote has a smoky flavor and a bright red color, and brings an authentic Puerto Rican flavor to any dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to a week. I like to use Pyrex containers because I can use them in the oven or microwave without a problem (make sure to remove the plastic lid and preheat the oven first 😉).
Freezing: For freezing leftovers, place the casserole in the fridge and let it cool completely for about 4 hours or overnight. Cut into desired-sized portions. Cut aluminum foil to double the size of each portion, then line with parchment paper. Wrap each piñón piece in parchment paper, then aluminum foil, and seal with plastic wrap or place in labeled gallon freezer bags with the date frozen and the 6-month use-by date for easy reference. They will last up to 6 months in the freezer.
- To reheat: Remove from the freezer bag, unwrap any plastic wrap, and place the foil-wrapped portion directly in a preheated oven for 15 to 20 minutes, or until the internal temperature reaches 165°F. No thawing needed, the parchment and foil trap the steam and heat the piñón thoroughly from the inside. Once heated, open the foil and return to the oven for a few minutes to crisp the top.

Nutrition