A one-pan dish, this delicious Trinidad pastelle pie is the easier, oven-baked version of the traditional favorite. Made with cornmeal, minced meat, olives, and capers, it’s packed with all the classic flavors we know and love, without the fuss of wrapping in fig leaves. This casserole-style pastelle has the family going back for seconds (and thirds).

Completed baked pastelle pie, sliced and on a white serving plate along with red tomatoes and chives for garnish.

A Modern Twist on a Caribbean Classic

Pastelles are a Christmas staple in many Caribbean homes. They’re hot-ticket items once the season rolls around. It’s almost like edible gold at family gatherings.

But making them the traditional way? A whole production. There’s filling to season, cornmeal to press, leaves to heat and fold… It’s a labor of love. So what if we skip the assembly line and bake all that goodness into one casserole?

This baked version combines all the familiar flavors into a single pan. Perfect for a busy holiday or just when the craving hits.

Love savory casseroles? Be sure to check out my corn pie recipe.

Table of Contents

What is a pastelle pie

Think of it as the shortcut cousin of the beloved Trinidad pastelle. Same flavors, way less effort.

Normally, we’d spend hours making a seasoned meat filling, forming cornmeal discs, stuffing, wrapping in banana leaves, tying them up, and steaming everything. It’s a full-on assembly line with family members lined up like they clocked in for work.

This pie skips the wrapping and steaming but keeps the flavor intact. One bite of that savory minced meat, capers, and smooth cornmeal bake, and you’re back at the Christmas table with two or maybe or four pastelles on your plate.

How to make Trinidad pastelle pie

Ingredients

This pie uses most of the same ingredients as traditional pastelles, with a few extras to turn it into a cohesive casserole.

Ground beef – I prefer ground chuck for moisture and a bit of fat. Around 15–20% fat is ideal.
Cream-style corn – Adds body and creaminess to the dish.
Fine cornmeal – For a smoother texture, but coarser works too if you like a little bite.
Raisins, olives, capers – Don’t skip these! They give that signature pastelle flavor. Use pitted olives.
Butter – Unsalted is best so you can control the salt.
Optional: chopped pimento peppers and chadon beni for extra flavor.

Equipment needed for baking this casserole

8 * 8-inch baking dish – This gives a thick, hearty pie. Want it thinner? Use a larger dish.
Aluminum foil

Instructions

This process is a bit of a two-step process. It starts on the stovetop and then moves over to the oven. I’ve broken the process down into sections for easier processing.

Season the meat
Season the ground beef with green seasoning, garlic powder, salt, black pepper, fresh thyme, and your favorite all-purpose seasoning. Let it marinate for at least 30 minutes or even overnight in the fridge.

Cook the Beef Mixture
Set a heavy-bottomed pot over medium-high heat. Add margarine, minced garlic, and onion, and sauté until the onions are translucent.
Add the seasoned meat and cook for 10–15 minutes. Stir in the cream-style corn and cook another 5 minutes. Lower the heat to medium and adjust salt and pepper to taste.

The cooked meat mixture used for making pastelle pie

Prep the Cornmeal Mix
In a separate bowl, whisk together the cornmeal, milk, and eggs until smooth and lump-free. A hand mixer or immersion blender helps here.
Pour this into the beef mixture. Stir in raisins, olives, and capers. Want a smoother pie? Pulse the add-ins in a food processor before mixing.

The cornmeal mixture used to combine with the meat mixture to create baked pastelle pie.

Bake the pie
Pour the final mixture into a greased baking dish. Cover with foil and bake at 350°F for 45–55 minutes, or until golden and a knife inserted comes out clean. If needed, bake for 5–8 minutes more.
Let cool slightly before serving.

Variations

Like traditional pastelles, you can mix things up:

Swap the beef for ground pork, chicken, or fish
Make it vegetarian with seasoned soya chunks or lentils

Storage & make-ahead tips

This dish keeps well and reheats beautifully—perfect for meal prep, holidays, or potlucks.

Fridge: Store for up to 5 days in an airtight container.
Freezer: Slice into portions, wrap in foil or cling film, and freeze.

A slice of a baked slice of pastelle pie.

What to serve with pastelle pie

This is a full meal on its own, but if you want to round it out:

Serve alongside callaloo, stewed peas, or a light side salad
Pair with chow chow or a good pepper sauce.

An overhead view of two slices of pastelle pie that has been baked and is ready to eat.

Have You Tried It Yet?

The traditional version is timeless, but I love it when our classics evolve. Especially when they require less elbow grease.

Have you had pastelles before? Would you try the baked version?

More Christmas favourites

And one-pot dishes

Recipe

Baked Pastelle Pie

An alternative to the traditional pastelle from Trinidad and Tobago. A one-pot baked pastelle pie with cornmeal, minced meat, raisins, capers, and olives.

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Prep Time 30

Cook Time 45

Servings: 8

Course: Main Course, Side Dish

Cuisine: Caribbean

Ingredients Method