Trini Pastelle Recipe

INGREDIENTS

*FC – Finely Chopped

• Beef – 1 lb
• Onion – 2 medium FC
• Chive – 1 bundle FC
• Scotch Bonnet Pepper – 1 tsp FC
• Pimento – 2 FC
• Garlic – 3 cloves FC
• Chadon Beni – 3 bundles FC
• Fine Thyme – 1 bundle FC
• Ketchup – 1/2 cup
• Worcestershire Sauce – 4 Dash
• Capers – 3 tbsp optional
• Raisins – 3 tbsp optional
• Olives – 10 optional
• Blue Band Margarine – 1/4 lb
• Cornmeal (very fine) – 2 cups
• Water – 3 cups
• Coconut Oil – 1/4 cup
• Salt – 1 1/4 tsp
• Banana Leaves – 3 optional

METHOD

1. Heat pan over medium heat and add beef.
2. Add onion, chive, pepper, pimento, garlic, chadon beni & thyme and mix well.
3. Add ketchup, worcestershire sauce, capers, raisins & olives and mix well.
4. Cover and let cook for 10-14 minutes.
5. Season with salt to taste and set aside.
6. Combine cornmeal, blue band margarine, water, coconut oil and salt.
7. Divide into 12 balls.
8. Cover with a warm damp cloth.
9. Singe banana leaves.

ASSEMBLY

1. Dip each ball into oil.
2. Place in press and press.
3. Add 2 tbsp of filling.
4. Fold pastelle.
5. Wrap foil tight.
6. Steam for 20-25 minutes.
7. Let cool and enjoy. ​