Patti’s plantain & mince tarts

With Christmas round the corner, I’d like to share the perfect plantain idea to treat your guests – plantain mince tarts. A mouth-watering alternative to mince pies, especially if like me you prefer them not too sweet! These tarts are soft and crumbly with just the right amount of fruity centre. Try to imagine ripe plantain, cored and stuffed with mincemeat in a crumbly pastry boat. I love serving them warm like little islands floating in a sea of custard.

Plantain is readily available in plenty of places in Luton, in markets, Afro-Caribbean and Asian food shops. So why not give plantain mince tarts a go and enjoy something different this Christmas!!

Makes 4 tarts
1 plantain – ripe – yellow-black skin
1 sheet shortcrust pastry, shop bought
4 tbsp mincemeat
1 egg, beaten
Preheat oven to 200°C/fan 180°C/390°F/gas 6.
1. Peel then slice the plantain into 4 pieces crosswise to make 4 equal cylinders.
2. Stand the plantain pieces upright on a chopping board and use an apple corer to hollow out the centres.
3. Lay the pastry flat on a floured surface and cut out 4 circles about 8 cm (3 inch) in diameter.
4. Sit the plantain pieces upright on the centre of each circle of pastry. Fill the hollow centres with mincemeat pushing it in with the end of a teaspoon.
5. Brush the pastry edges with the egg, gather up the sides and pinch together to hug the plantain.
6. Cut the remaining pastry into strips or shapes, lay across the top and brush with the egg.
7. Bake in the oven for 20-25 minutes or until the plantain and pastry are cooked and golden.

Plantain is also gluten-free.

More fun plantain recipes can be found in Patti’s cookbooks, ‘A Date with Plantain’ and ‘A Plate in the Sun’. Both are available on amazon.

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