Puerto Rican meat and plantain pie

Brown the salt pork and prosciutto over high heat, then add the lard.

Reduce the heat to low and saute the finely chopped green pepper, sweet chili pepper, onion and tomato for five minutes.

Add the crushed oregano and garlic, the chopped prunes and pimento olives, the raisins, capers, tomato sauce, salt and vinegar. Mix well.

Cover, raise to a moderate heat and cook 10 minutes.

Brown the ground beef separately rather than adding it raw, then deglaze the beef pan with some of the tomato sauce.

Add the beef and pan juices to the vegetables and cook together on a moderate heat for 10 minutes.

Halve the ripe plantains, cover with six cups of water and a tablespoon of salt and bring to a boil.

Boil 15 minutes, drain, peel and put the plantains in a bowl.

Mash the plantains with the butter, then work in the flour.

Grease the baking dish with butter and spread half the plantain mash over the base.

Spread the meat filling over the plantain layer, then top with the remaining plantain mash.

Bake at 350F for 30 minutes.