Ingredients
| 3 | very ripe plantains, peeled and cut in half | | 1 tsp. | sugar, or | | to taste | | 3/4 tsp. | freshly ground nutmeg | | 1 tsp. | vanilla extract | | Red food coloring | | 3 cups | flour | | 2 tbsp. | flour | | 1/2 tsp. | salt | | 14 tbsp. | butter | | 8 tbsp. | lard | | 3 | eggs, beaten | | Nonstick cooking spray |
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Instructions
In a medium saucepan, over medium-high heat, boil plantains about 15 minutes, or until tender. Drain. Place in a large bowl and mash. Stir in sugar, nutmeg, vanilla and a drop of red food coloring. Set aside to cool. Meanwhile, in a large bowl, sift flour and salt. Rub butter and lard into flour, until mixture is the consistency of sand. Add eggs and about 3 tb water to form a dough. Do not overwork dough, as this results in a tough crust. Preheat oven to 350°F. Spray vegetable oil on a baking sheet and set aside. On a lightly floured surface, roll out dough. Cut out 24 3-inch circles. Place circles on prepared baking sheet. Spoon filling in center of each circle. Brush a little water around edge of each circle. Pull up sides of dough in thirds and bring up to center to form a pyramid. Pinch together. Bake for 20 to 25 minutes, until golden brown.
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