Peel and slice the plantains lengthwise.
Place in a bowl and sprinkle a ½ tsp 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 tsp 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.