Peel and slice the plantains lengthwise.

Place in a bowl and sprinkle a ½ teaspoon of salt.

Mix and set aside 5 minutes.

Over a medium flame fry 5 seconds on both sides then drain.

Season the minced chicken with green seasoning, chadon beni, ½ teaspoon salt, onion and garlic.

While cooking add the tomato paste and soy sauce.

Cook for 20 – 25 minutes. Adjust salt if necessary.

Note: Before we started layering we averaged that the pie would make about three layers so decided to separate the meat.

Layer a greased baking dish with plantain followed by the meat and a few sprinkles of cheese.

Continue layering until all ingredients are used up.

Note: Make sure to reserve some of the cheese for the topping.

Pour the evaporated milk then sprinkle the rest of cheese over the top.

Bake for 30 mins at 350°F. Serve cool.