|3||Very ripe plantains, peeled and cut in half|
|1||ts||Sugar, or to taste|
|3/4||ts||Freshly ground nutmeg|
|Red food coloring|
|3||c||+ 2 tb flour|
|Nonstick cooking spray|
In a medium saucepan, over medium-high heat, boil plantains about 15 minutes, or until tender. Drain. Place in a large bowl and mash. Stir in sugar, nutmeg, vanilla and a drop of red food coloring. Set aside to cool.
Meanwhile, in a large bowl, sift flour and salt. Rub butter and lard into flour, until mixture is the consistency of sand. Add eggs and about 3 tb water to form a dough. Do not overwork dough, as this results in a tough crust.
Preheat oven to 350øF. Spray vegetable oil on a baking sheet and set aside. On a lightly floured surface, roll out dough. Cut out 24 3" circles. Place circles on prepared baking sheet. Spoon filling in center of each circle. Brush a little water around edge of each circle. Pull up sides of dough in thirds and bring up to center to form a pyramid. Pinch together. Bake for 20 to 25 minutes, until golden brown.