Plantain Hand Pies with Pineapple-Habanero Salsa
- Total time
- 55 minutes
- Preparation time
- 35 minutes
- Calories
- 385
- Portions
- 4
Directions
1. Line a rimmed baking pan with parchment paper. Mash plantains, 2 tablespoons oil, 2 teaspoons seasoning and 1/4 teaspoon salt in a large bowl with a fork. Slowly add flour and stir until a shaggy dough forms; turn dough onto a floured work surface. Knead dough 3 minutes; shape into a disk, wrap with plastic wrap and refrigerate 1 hour.
2. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add onion; cook 5 minutes or until lightly browned and tender, stirring occasionally. Add 1/4 teaspoon seasoning; cook 1 minutes or until fragrant. Add spinach; cook 2 minutes or until spinach is wilted, stirring frequently. Remove from heat; stir in cheese and cool completely. Makes about 1/2 cup onion mixture.
3. Preheat oven to 375°F. Unwrap dough and place on a lightly floured work surface; roll into a 15-inch circle (about 1/8-inch thick). With a 3-inch round cookie cutter or glass, cut 10 circles from dough; gather dough scraps, roll out and cut 6 more circles. Discard remaining dough. Place 1 tablespoon onion mixture in center of 8 circles; top with remaining 8 circles. Seal edges of pies with a fork; place on prepared pan. With a paring knife, cut 2 small vents on top of each pie; brush with buttery spread. Bake pies 20 minutes or until tops are lightly browned. Makes 8 pies.
4. Stir lime juice, habanero pepper, pineapple, tomatoes, cilantro, oregano, and remaining 1 teaspoon seasoning and 1/4 teaspoon salt in a small bowl. Makes about 1 cup salsa.
5. Strain salsa; serve with pies.
Ingredients
2 large very ripe DOLE® Plantains, peeled
3 tablespoons olive oil
3 1/4 teaspoons salt-free jerk seasoning
1/2 teaspoon sea salt
1 1/4 cups white whole wheat flour plus additional for dusting
1/2 cup chopped DOLE® Yellow Onion
2 cups DOLE® Baby Spinach
1/4 cup plus 2 tablespoons crumbled reduced fat feta cheese
1/2 tablespoon natural buttery spread, melted
1 DOLE® Lime, juiced (about 1 tablespoon)
1/4 to 1/2 small habanero pepper, finely chopped
1/2 cup finely chopped DOLE® Pineapple
1/2 cup finely chopped tomatoes
1 teaspoon chopped fresh cilantro
1/2 teaspoon chopped fresh oregano
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 2 pies, 1/4 cup salsa |
| Calories | 385 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (014 g) | 18% |
| Saturated Fat (3 g) | 16% |
| Polyunsaturated (1 g) | |
| Monounsaturated (7 g) | |
| Cholesterol (8 mg) | 3% |
| Sodium (558 mg) | 24% |
| Total Carbohydrate (55 g) | 20% |
| Dietary Fiber (6 g) | 20% |
| Total Sugars (17 g) | |
| Protein (10 g) | 20% |
| Iron | 10% |
| Magnesium | 10% |
| Manganese | 15% |
| Phosphorus | 4% |
| Potassium (669 mg) | 15% |
| Thiamin | 8% |
| Vitamin A | 15% |
| Vitamin B6 | 15% |
| Vitamin C | 50% |
| Vitamin E | 15% |