Ripe plantain meat pie, Puerto Rican style
Common food
This savory hand pie features a sweet, golden plantain dough encasing a seasoned ground beef filling, a staple of Puerto Rican bakeries and homes. The texture is a delightful contrast: the crust is tender and slightly sticky-sweet, while the filling is savory, juicy, and aromatic with sofrito. Nutritionally, it's a balanced, energy-dense snack, providing substantial protein and fats alongside its carbohydrate content.
Calorie split: 16% protein · 27% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible sweet-savory harmony of the ripe plantain crust and the richly seasoned picadillo filling. It's a beloved taste of Puerto Rican comfort food, often enjoyed as a satisfying lunch, a hearty snack, or a festive party appetizer.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density means it's best enjoyed in moderation, especially for those monitoring calorie intake. The natural sugars in the ripe plantain, combined with the refined flour in some recipes, can cause a quicker blood sugar rise. To mitigate this, pair it with a side salad or vegetables to add fiber and volume, or opt for a smaller portion as part of a balanced plate.
Key benefits
- Good source of complete protein from the beef filling.
- Provides quick and sustained energy from the plantain and meat combination.
- Contains essential minerals like iron and potassium from the plantain and beef.
- A portable, self-contained meal or substantial snack.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
While often called a 'meat pie,' the dough is traditionally made from green plantains boiled and mashed, not a wheat-based pastry, making its texture uniquely dense and pliable.
Full nutrition (USDA data · scales with serving)
| Water | 42.1 g |
| Energy | 315 kcal |
| Protein | 12.8 g |
| Total lipid (fat) | 20.2 g |
| Carbohydrate, by difference | 22.0 g |
| Fiber, total dietary | 2.1 g |
| Total Sugars | 11.4 g |
| Calcium, Ca | 34.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 42.0 mg |
| Phosphorus, P | 160 mg |
| Potassium, K | 554 mg |
| Sodium, Na | 584 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.13 mg |
| Selenium, Se | 15.6 ug |
| Vitamin C, total ascorbic acid | 13.1 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.23 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.28 mg |
| Folate, total | 29.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 29.0 ug |
| Folate, DFE | 29.0 ug |
| Choline, total | 102 mg |
| Vitamin B-12 | 0.80 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 79.0 ug |
| Retinol | 42.0 ug |
| Carotene, beta | 335 ug |
| Carotene, alpha | 208 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Lycopene | 2006 ug |
| Lutein + zeaxanthin | 301 ug |
| Vitamin E (alpha-tocopherol) | 2.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin K (phylloquinone) | 39.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.19 g |
| SFA 16:0 | 3.1 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 8.5 g |
| MUFA 16:1 | 0.35 g |
| MUFA 18:1 | 8.0 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.7 g |
| PUFA 18:2 | 4.1 g |
| PUFA 18:3 | 0.50 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 125 mg |
FAQ
Is this the same as a Jamaican patty?
No. While both are filled hand pies, the Puerto Rican version uses a plantain-based dough for a sweeter, denser crust, whereas Jamaican patties typically use a flaky, turmeric-spiced wheat pastry.
Can I make it with green plantains?
Traditionally, ripe (yellow or black-spotted) plantains are used for the sweet flavor and softer texture. Green plantains would result in a much starchier, less sweet, and firmer dough.
What is the typical filling?
The classic filling is 'picadillo,' a savory mixture of ground beef cooked with sofrito (a blend of peppers, onions, garlic, cilantro), tomato sauce, olives, and capers.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.15 kcal/g · 16% calories from protein · 2.1 g fiber · 11.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.05 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.