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TrinidadPastelleRecipe-25

Trinidad Pastelle Recipe

Trinidad pastelles are steamed cornmeal pies stuffed with seasoned meat, olives, and raisins, then wrapped in banana leaves. A must-have for the holiday season.
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Prep Time 1 hour
Cook Time 1 minute
Servings: 12
Course: Appetizer, Snack
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 cups cornmeal flour
  • 4 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2½ to 3 cups warm water
For the filling
  • 1 pound ground beef
  • 1/2 cup finely ground onion
  • 1/4 cup finely ground chive
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 pimento peppers finely chopped (or 1 tablespoon pimento sauce)
  • 2 tablespoons capers
  • 1/4 cup chopped olives
  • 1/2 cup raisins
  • 1 stalk celery chopped
  • 2 chadon beni culantro leaves, chopped
For wrapping
  • Banana leaves or foil or parchment paper
  • Food-grade twine

Method
 

Make the dough
  1. In a large bowl, mix cornmeal, oil, sugar, and salt.
  2. Gradually add warm water in batches until a sticky dough forms.
  3. Divide dough into 12 equal balls (or more if making smaller pastelles).
Prepare the filling
  1. Heat oil in a skillet.
  2. Sauté onion and garlic until fragrant.
  3. Add ground beef and cook through.
  4. Season with salt, black pepper, and pimento.
  5. Stir in chive, celery, and chadon beni. Cook until meat is tender.
  6. Remove from heat. Mix in raisins, capers, and olives. Set aside.
Assemble the pastelles
  1. Lightly oil one side of a banana leaf square.
  2. Place a ball of dough on the oiled side and flatten to about 1/8–1/4 inch thick using oiled fingers, a bottle, or a plate.
  3. Spoon about 2 tablespoons of filling into the center.
  4. Fold the leaf to cover the filling and seal the dough:
  5. Fold in the long sides and peel back the leaf.
  6. Fold in the short ends.
  7. Wrap fully in the leaf, then secure with twine.
  8. Repeat for all dough balls.
Cook the pastelles
  1. Add pastelles to a large pot of boiling salted water. Boil for 25–30 minutes.
  2. Alternative: Steam in a colander set over boiling water for 30 minutes (do not submerge).

Notes

  • You can use other meats (chicken, pork, turkey) or try a vegetarian version with mushrooms.
  • For a smoother filling, pulse the cooked meat in a food processor before stuffing.

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