Recipe for making christmas pastelles as it's done in the Caribbean, especially Trinidad and Tobago. This pastelle can be made with beef, pork or chicken, but in my pastelle recipe I'll show you something a bit different. Trini pastelles are a must have around the Christmas season on the islands of Trinidad and Tobago. As I mentioned in the video, the recommended corn flour to use is a brand called Promosa.
You will need:
For the filling:
1.5 lb mixed ground meat (pork | beef | veal)
2 onions, chopped
2 tablespoon thyme
1/2 habanero or scotch bonnet pepper
2 pimento peppers
2 cloves garlic
1 tsp black pepper
1 teaspoon salt
ľ cup ketchup
1 tsp Worcester sauce
3 tbsp capers (optional)
2 tbsp olives, chopped
Ĺ cup raisins (I didnít have any so I had to do without this time)
For the cornmeal outer layer:
2 cups cornmeal (I see my note below)
3 cups lukewarm water
4 tbsp cooking oil
1 ľ tsp salt
Banana leaves for wrapping and about 2 tablespoon veg oil for brushing the leaves.
Note 1. I like the rounded flavor and texture of using the mixed grounded meats I mentioned in the ingredients list. The traditional way is to use beef or pork and maybe chicken and itís not common to mix the meats. Most people stick to one type of meat.
Note 2. I was lucky to find banana leaves in the freezer section at the Asian supermarket. If you canít source banana leaves, feel free to use aluminum foil to wrap them in. You may also want to check with Latin grocery stores for the banana leaves as I know they use it in many of their recipes.
Note 3. In 95% of the recipes youíll see online and in cookbooks youíll notice that they call for corn meal, I strongly believe they mean to say corn flour as I was told on the Facebook fan page.