My mother is from the Dutch Caribbean island of Aruba and this is our national dish. It can be made with leftover chicken, tuna, or ground beef as well as ground turkey, which I used in this recipe. This is a must recipe during the holidays in both Aruba and Curacoa. We traditionally serve it with rice or cornbread.
This is a wonderful savory pie to serve to those who are gluten free as the crust is made from cheese instead of flour. —Mireille
bell pepper, chopped
garlic cloves, finely chopped
Scotch Bonnet pepper (Habanero), finely chopped
1 1/2 pounds
salt and black pepper, to taste
finely chopped parsley
In This Recipe
Heat oil. Add onion, garlic, bell pepper and Scotch Bonnet. Saute until softened.
Add meat and cook until meat is thoroughly cooked.
Add tomatoes, raisins, capers, ketchup, mustard, relish and Worcestershire. Simmer for about 15 minutes until most of the liquid has evaporated.
In a small bowl, beat 4 of the eggs. Add to skillet and cook, tossing frequently, for 3-4 minutes. Add a generous sprinkling of black pepper and scant amount of salt.
Add parsley. Stir to combine and cook for 1 more minute. Let cool.
Preheat oven to 350 F.
In a small bowl, beat the remaining egg. Grease 2 pie plates with butter. Place cheese slices along the bottom and sides of the dish, overlapping the slices, making sure there are no spaces. Place half of the filling inside. Cover with more cheese slices, again making sure there are no spaces.
Brush the top liberally with the remaining egg to seal, especially at the edges. Repeat for the second pie plate.