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1
For Crust: Heat oil in a heavy non-stick skillet over medium heat.
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2
Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side.
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3
Using slotted spoon, transfer slices to sheet of foil.
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4
Pat plantains with paper towels and cool Reserve 2 tbsp of oil from skillet for the filling.
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5
Line a 9-inch glass pie dish with a single layer of cooled plantains.
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6
Reserve remaining for garnish.
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7
Using fingers, firmly press slices together to seal any gaps.
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8
Set crust aside.
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9
For Filling: Heat reserved 2 tbsp of oil in large non-stick skillet over medium-high heat.
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10
Add onion and garlic and saute until onion is translucent, about 4 minutes.
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11
Add beef and saute until brown, breaking into small pieces with back of fork, about 5 minutes.
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12
Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice.
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13
Simmer stirring occasionally (about 10 minutes) until most liquid evaporates and filling is thick.
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14
Season to tasted with salt and pepper.
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15
Mix in cornmeal.
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16
Preheat oven to 450F Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact.
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17
Sprinkle evenly with remaining queso fresco.
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18
Bake pie until cheese is melted and filling is heated through, about 25 minutes.
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19
Garnish center of pie with sliced olives and some plantain slices.
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20
Cool 10 minutes and serve.
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21
Note: Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets.
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22
A mild feta cheese can be substituted.
