Mini Plantain Pies

These Mini Plantain Pies are a delicious twist on traditional hand pies, combining sweet, caramelized ripe plantains with a buttery pastry crust. They’re crispy on the outside, soft and naturally sweet inside, and perfect for breakfast, dessert, or an afternoon snack.

Ingredients

For the Plantain Filling

• 2 very ripe plantains
• 2 tbsp butter
• 2 tbsp brown sugar
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp water

For the Pastry

• 2 cups all-purpose flour
• ½ tsp salt
• 1 tbsp granulated sugar
• ½ cup cold unsalted butter, cubed
• 5–6 tbsp ice-cold water

For Brushing

• 1 egg, beaten
• 1 tbsp milk or water
• 1 tbsp coarse sugar, optional

Directions

1. Make the plantain filling

Peel the plantains and slice them into small pieces.

Melt the butter in a skillet over medium heat.

Add the plantains and cook for about 2–3 minutes, stirring gently.

Add the brown sugar, cinnamon, nutmeg, vanilla, salt, and water.

Cook for another 3–5 minutes, stirring occasionally, until the plantains become soft and caramelized.

Lightly mash the mixture with a fork, leaving a few small pieces for texture.

Remove from the heat and allow the filling to cool completely.

2. Prepare the pastry

In a large bowl, whisk together the flour, salt, and sugar.

Add the cold cubed butter.

Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.

Don’t overwork the dough.

Shape it into a disk, wrap it, and refrigerate for 20–30 minutes.

3. Roll and cut the dough

Lightly flour your work surface.

Roll the chilled dough to about ⅛-inch thickness.

Using a round cookie cutter or glass approximately 4 inches wide, cut out circles.

Gather the scraps, reroll them, and continue cutting until all the dough is used.

4. Fill the pies

Place about 1 tablespoon of cooled plantain filling in the center of each pastry circle.

Fold the dough over the filling to form a half-moon.

Press the edges firmly with your fingers, then seal them with the tines of a fork.

Make a small slit or two on the top of each pie to allow steam to escape.

5. Brush with egg wash

Combine the beaten egg with the milk or water.

Brush the tops of the mini pies with the egg wash.

For a sweeter, crispier finish, sprinkle a little coarse sugar over the tops.

6. Bake

Preheat your oven to 375°F (190°C).

Arrange the pies on a parchment-lined baking sheet.

Bake for 20–25 minutes, or until the pastry is golden brown and crisp.

Remove from the oven and allow them to cool for about 10 minutes before serving.

Optional Fried Version

For extra-crispy mini plantain pies, you can fry them instead.

Heat about 1½–2 inches of vegetable oil to 350°F (175°C).

Carefully fry the pies in small batches for approximately 2–3 minutes per side, until golden brown.

Transfer them to a paper towel-lined plate to drain.

Tips for the Best Mini Plantain Pies

• Use very ripe plantains with plenty of dark spots on the peel for the sweetest filling.
• Cool the filling completely before assembling the pies.
• Keep the pastry cold for a flaky crust.
• Don’t overfill the pies, or they may burst during baking or frying.
• Seal the edges firmly before cooking.
• Add a pinch of ground cloves or cardamom for an extra-spiced flavor.

Serving Ideas

Serve warm with:

• Vanilla ice cream
• Whipped cream
• Caramel sauce
• Chocolate sauce
• Powdered sugar
• A drizzle of honey

Prep Time: 30 minutes
Chill Time: 20–30 minutes
Bake Time: 20–25 minutes
Total Time: About 1 hour 20 minutes
Servings: 10–12 mini pies