Crispy Green Plantain Hand Pies with Coconut Dogfish, Sweet Pepper Sofrito and Lime Guasacaca

Instructions

1. 1

   Place the green plantain in a pot with enough water to cover it and a pinch of the salt. Cook over medium heat for 15 minutes, until tender but not falling apart. Drain well.

2. 2

   While the plantain cooks, make the filling. Heat 1 tablespoon (15 ml) annatto oil in a skillet over medium heat. Sauté the onion, sweet pepper, and garlic for 4 minutes until fragrant and softened.

3. 3

   Add the tomato, cumin, black pepper, and another pinch of salt. Cook for 3 minutes, stirring, until the tomato softens.

4. 4

   Stir in the shredded dogfish and coconut milk. Cook over medium-low heat for 5 to 6 minutes until the filling is moist but not watery. Add half of the chopped cilantro, mix, and let it cool slightly.

5. 5

   Mash the cooked plantain while still hot until smooth. Mix with the pre-cooked cornmeal, remaining hot water, remaining salt, and 1 tablespoon (15 ml) annatto oil until a soft, pliable, non-sticky dough forms. Let it rest for 5 minutes.

6. 6

   For the guasacaca, blend the avocado, lime juice, remaining cilantro, grated panela, and a pinch of salt until creamy. If needed, add 1 to 2 tablespoons of water to loosen it. Set aside.

7. 7

   Divide the dough into 8 equal portions. Shape each portion into a ball and flatten it between two sheets of plastic into discs about 12 cm (5 inches) wide.

8. 8

   Place 2 to 3 tablespoons of the dogfish filling in the center of each disc. Fold into half-moons and seal the edges well by pressing with your fingers or a fork. If any edge dries out, lightly moisten it with water.

9. 9

   Heat the vegetable oil in a pot or deep skillet to 350°F (175°C). Fry the hand pies in batches of 2 to 3 for 3 to 4 minutes per side, until deeply golden and crisp. Remove and drain on paper towels.

10. 10

    Serve the hand pies hot with the lime guasacaca on the side or spooned over the top.

11. 11

    Optionally, for a less fried version, brush the hand pies with a little oil and bake them on a tray at 400°F (200°C) for 22 to 25 minutes, turning halfway through.