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

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 minutes
Cook Time 45 minutes
Servings: 8
Course: Main Course, Side Dish
Cuisine: Caribbean
Ingredients Method

Ingredients
  

  • 1 pound minced beef
  • 1/2 lb margarine
  • 2 small onions
  • 1 tin cream of corn 14 oz
  • 1 1/2 cup cornmeal
  • 2 beaten eggs
  • 1 1/2 cups milk
  • Salt & pepper to taste
  • Raisins olives, capers.

Method
 

  1. Heat stove to 350 degrees
  2. Heat a heavy bottom pan on medium-high heat
  3. Add margarine and onions to the pot, cook until onions are opaque
  4. Add minced meat to pot and stir, for about 10 minutes
  5. Add creamed corn and cook for another 5 minutes
  6. In another bowl mix eggs, milk, and cornmeal until smooth
  7. Remove meat mixture from the stove
  8. Add cornmeal mix to meat mixture
  9. Mix in raisins, olive, and capers
  10. Add salt and pepper to taste
  11. Pour mixture into greased baking dish and bake for 45 minutes

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