Trinidad Pastelle Recipe

Trini pastelles are savory cornmeal pies filled with seasoned meat, wrapped in banana leaves, and steamed to perfection. A cornerstone of Trinidad and Tobago’s Christmas traditions, these delicacies are a must-have during the festive season.

If you’ve never tried one, imagine a perfectly seasoned meat filling encased in a delicate cornmeal dough, with hints of olives, capers, and raisins for a burst of flavor. This iconic Caribbean dish pairs beautifully with chow chow and other holiday favorites like black cake, ginger beer, and sweet bread.

Although making pastelles can feel daunting due to the multi-step process, this guide breaks it down into manageable sections to help you recreate this classic dish. Whether you’re a seasoned cook or a beginner, you’ll have all the tips you need to make delicious pastelles at home.

What are Trini pastelles

Pastelles are soft cornmeal pies traditionally filled with seasoned ground beef, chicken, fish, or vegetarian alternatives. The dough is wrapped in banana leaves and then steamed until tender.

While some compare them to tamales or empanadas, pastelles are uniquely Caribbean. They’re said to have evolved from the Venezuelan hallaca, brought to Trinidad by Spanish settlers. Over generations, local flavors like chadon beni, pimento, capers, and raisins made this dish uniquely Trinidadian.

Why pastelles are a Christmas favorite

Pastelles are more than just food, they’re part of the fabric of a Trinidadian Christmas. From the scent of seasoned meat to the ritual of wrapping them in banana leaves, these little parcels represent tradition, family, and the holidays.

Making pastelles is often a group effort. Once you commit to the process, you’re likely making dozens at a time, which means calling in help to form a full-on pastelle assembly line. And for good reason six pastelles won’t last long!

They’re enjoyed at family gatherings, gifted to neighbors, and served alongside festive dishes like baked ham and stuffing. Pastelles bring people together, which is what Caribbean Christmas is all about.

How to make Trini pastelles

Ingredients

For the dough:

• Corn flour – Promasa is the base of the pastelle dough. It creates a soft, smooth texture that holds its shape when folded and steamed.
• Oil – Adds moisture to the dough, making it easier to work with.
• Salt and sugar – Help balance the flavor of the dough without overpowering the filling.
• Warm water – Gradually added to bring the ingredients together into a pliable, non-crumbly dough.

Cornmeal can be used if necessary, but it creates a coarser dough with a slightly grainier bite.

For the filling:

• Ground meat – Typically beef, but chicken, fish, or even vegetarian alternatives like mushrooms or lentils work just as well.
• Aromatics – Onion, garlic, chive, pimento, celery, and chadon beni build the savory base flavor.
• Briny and sweet add-ins – Capers, olives, and raisins add a signature burst of tang, salt, and a hint of sweetness to the mix.
• Salt and black pepper – Season to taste for a well-balanced filling.

Everything should be finely chopped to avoid poking through the thin dough.

Equipment needed

• Banana leaves (or foil/parchment)
• Food-safe twine for tying
• A press or plate to flatten dough
• Large pot with a colander or steamer basket for cooking.

Instructions

Step 1: Prepare the Banana Leaves

Clean banana leaves and trim away the thick center rib and edges. To make them pliable:

• Pass them over low flame until they soften, OR
• Dip briefly in boiling water, OR
• Place in a 200°F oven for 5–10 minutes.

If using frozen store-bought leaves, defrost, wipe with a damp cloth, and clean with diluted vinegar water.

Step 2: Cook the Filling

1. Heat oil in a pan and sauté onion, garlic, and chive until soft.
2. Add ground meat and cook until browned.
3. Stir in seasonings: pimento, celery, chadon beni, black pepper, and salt.
4. Once meat is cooked through, remove from heat and mix in olives, raisins, and capers.
5. Set aside to cool.

Step 3: Make the Dough

1. In a bowl, mix corn flour, salt, sugar, and oil.
2. Gradually add warm water and knead into a soft, pliable dough.
3. Roll into balls—lime-sized or tennis ball-sized depending on your preferred size.
4. Cover with a damp cloth to keep them from drying out.

How to fold and wrap pastelles

1. Lightly grease one side of a banana leaf with oil.
2. Place a ball of dough in the center and flatten into a thin circle using your hands, a plate, or a press.
3. Add a spoonful of filling to the center.

4. Fold one side of the leaf over and peel it back to leave the folded dough in place.

5. Repeat with the opposite side, then the top and bottom to fully seal the filling inside.

6. Wrap the banana leaf securely around the dough.
7. Tie with twine to hold it closed.

Repeat the process until all your dough and filling are used.

Optional: Use foil instead of banana leaves or wrap in both (leaf inside, foil outside) for extra security.

How to cook and store Trini pastelles

Boiling Method:

1. Bring a large pot of salted water to a boil.
2. Add the pastelles and boil for 25–30 minutes.
3. Remove with a slotted spoon and let drain.

Steaming Method:

1. Place pastelles in a colander or steamer basket over boiling water (without touching the water).
2. Cover and steam for 25–30 minutes.
3. Remove and let cool slightly before serving.

Storage

Refrigerator:

• Cooked pastelles can be stored in the fridge for up to 3–5 days.

Freezer:

• Store cooked or uncooked pastelles in freezer-safe bags or containers for up to 1 year.
• Label and date your packages for easy rotation.

Reheating:

• Reheat frozen pastelles by boiling or steaming them directly from frozen for 10–15 minutes.
• Microwave in a pinch, but note the edges may get crunchy.

 

What to eat with pastelles

Pastelles are commonly topped with chow chow, a tangy relish that cuts through the richness of the meat and dough.

You can serve them on their own as appetizers or pair them with your full Christmas plate: baked ham, macaroni pie, stuffing, callaloo, and more. They’re versatile and festive enough to show up at any meal during the season.

Frequently Asked Questions

Final Thoughts

Making Trini pastelles is a labor of love, but it’s one that connects us to our culture, our families, and our favorite Christmas memories. Whether you’re making six or sixty, every pastelle wrapped is a little piece of home.

Tried this recipe? Let me know in the comments what filling you used or who helped you wrap them up this year.

Recipe