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
- Heat pan over medium heat and add beef.
- Add onion, chive, pepper, pimento, garlic, chadon beni & thyme and mix well.
- Add ketchup, worcestershire sauce, capers, raisins & olives and mix well.
- Cover and let cook for 10-14 minutes.
- Season with salt to taste and set aside.
- Combine cornmeal, blue band margarine, water, coconut oil and salt.
- Divide into 12 balls.
- Cover with a warm damp cloth.
- Singe banana leaves.
ASSEMBLY
- Dip each ball into oil.
- Place in press and press.
- Add 2 tbsp of filling.
- Fold pastelle.
- Wrap foil tight.
- Steam for 20-25 minutes.
- Let cool and enjoy.