dice all the vegetables,sweet pepper, onions, tomatoes, garlic and scallion
Remove ackee arils( yellow fleshy part) from the husk and raphe (inedible fibres in between the arils)and cook the arilsin salted boiling water until fork tender, discard the water and set aside the ackee. If using canned ackee strain and rinse the ackee and set aside.
dice the corned pork into bite sized cubes
in a sauce pan add the coconut oil and saute corned pork and allow it to start to brown, then add the veggies and continue to cook
add the ketchup and mix thoroughly to incorporate
add the cooked ackee, black pepper, paprika, allspice, onion powder and thyme
stir to combine, turnthe heat on low and cover and allow this to simmer for 5-8 minutes
remove from the heat and setaside to cool
place coconut milk in a sauce pan, cook it over medium heat,allow it to thicken and reduce by half (coconut run down)
once the coconut is a thick creamy consistency,stir in the cooled ackee and corned pork mixture, allow the mixture to cool again
preheat the oven to 475degree F
add a layer of fried plantain strips to the bottom of a non-stickpie dish
pour the ackee and corned pork run down mixture over top
place one pie crust over the top, crimping the edges and cutting an x in the centre for venting
bake inthe oven for 12-15 minutes or until the crust is golden brown
once out the oven,melt the butter,garlic and thyme together in a dish
brush it overthe crust of the pot pie
allow it to cool for 10 minutes before slicing and serving.