Pasteles en hoja (Ground-roots pockets)

Ingredients

For the paste
• 1 unripe plantain
• 1/2 lb of malangas
• 1/2 lb of yams
• 1/2 lb auyama (West Indies pumpkin)
• 1 teaspoon of seasoning powder
• 1 quarter cup of milk
• For the filing
• 1/2 lb of ground meat
• 1 tablespoon of tomato paste
• 1 teaspoon of salt
• 1 small red onion, diced into very small cubes
• 1 green pepper, diced into very small cubes
• Pepper.
For wrapping
• 3 banana tree leaves and/or parchment paper
• String (the kind used for tying ham while cooking)
For garnishing
• 1/2 cup of ketchup
• 1 teaspoon of hot sauce

Instructions

Making the filling
1. Cut the green pepper and get rid of the seeds.
2. Mix the beef, pepper and onion, add a pinch of oregano, a pinch of pepper and a teaspoon of salt.
3. In a shallow pan heat a tablespoon of oil.
4. Add the beef and stir so it cooks uniformly.
5. Add two tablespoons of water and the tomato paste, mix well.
6. Simmer over medium heat, adding a tablespoon water when it becomes necessary.
7. When the meat is thoroughly cooked (about 15 mins) let all the liquid evaporate.
8. Season with salt to taste.
9. Remove from the heat and reserve.
Making the paste
10. Peel and grate the plantains, malanga, pumpkin and yams.
11. In a deep bowl mix the malanga, yam, plantain, milk, seasoning powder and 1 tablespoon of salt.
Assemble
12. Cut the plantain leaves into 6 5"x5" squares.
13. Put 3 tablespoons of the plantain and root mixture on the center of one of these squares.
14. Put 2 tablespoon of filling in the center, cover with 3 more tablespoons of the root mixture to cover the filling.
15. Fold the leave square in the shape of an envelope.
16. Wrap again in parchment paper and tie tightly.
17. When all are done, bring half a gallon of water to boil in a deep pot.
18. When the water is boiling, add 1 tablespoon of salt.
19. Put all the pockets in the boiling water and boil over medium heat for 30 minutes.
Serving
20. Unwrap before serving.
21. Serve garnished with hot sauce and ketchup.