Pastelles

Trinidadian Pastelles Recipe: How to Make Delicious Pastelles at Home

Region / culture: Trinidad, Tobago | Preparation time: 45 minutes | Cooking time: 1.5 hour | Servings: 10

Introduction

Pastelles are a traditional dish enjoyed during the holiday season in Trinidad and Tobago. These delicious parcels are made with a cornmeal dough filled with a savory mixture of chicken, peppers, olives, and raisins, then wrapped in banana leaves and steamed to perfection.

History

Pastelles have their origins in Venezuela, where they are known as hallacas. The recipe was brought to Trinidad and Tobago by Venezuelan immigrants and has since become a beloved holiday tradition in the country.

Ingredients

2 cups ground corn flour (not cornstarch)
1 oz (28 g) margarine
1 tbsp oil
2 tsp salt
2 tsp sugar
4 cups boiling water
banana leaves (or foil, but pastelles taste better wrapped in banana leaves)

Filling

2 lb (907 g) lean ground meat (can be 0.5 lb beef, 0.5 lb pork or only beef or chicken)
6 red and green chili peppers, cut up very small (seasoning peppers, not hot)
1 clove garlic, grated
2 tsp worcestershire sauce
2 tbsp capers
2 tbsp whole raisins
2 tbsp chopped raisins
3 minced onions
1 bunch herbs for pastelles (Spanish thyme, fine leaf thyme, French thyme, broad leaf thyme, basil - remove stems, use one teaspoon of each, cut up very small)
8 olives, cut into very small pieces
6 olives, cut up and added to one cup of water to make stock
a little tomato ketchup

How to prepare

Put ground corn into a mixing bowl.
Cut margarine into small pieces and add to corn.
Add oil, salt, and sugar.
Pour boiling water over mixture (use 3.5 cups at first), then mix quickly with a round-edged knife.
Mixture must be smooth, but not sticky.
Taste and add more sugar or salt, if needed.

Filling

Heat oil, add garlic and fry until golden brown, then remove garlic.
Add meat and sauté until light brown.
Add ketchup and Worcestershire sauce.
Turn heat low and simmer for about 5 minutes.
Add pastelle herbs, chopped chili peppers, and continue simmering until meat is tender.
Add stock and continue to simmer until filling is tender and moist.
Taste to see if seasonings need to be added.

Assembling the pastelles

Prepare banana leaves - wilt leaves in boiling water, take out and wipe dry, then cut up into sizes to wrap pastelles in.
Rub leaves with oil (you can color the oil with roo-coo (anatto) by putting the seeds into a piece of muslin, tied together, then soaked in hot oil - not boiling oil, otherwise the oil will turn black) - this is optional.
Place a small ball of corn mixture on the oiled leaf, pat down.
Place a piece of muslin over the patted down mixture and roll out thinly, using either a rolling pin or pastelle press.
Place a tablespoon of meat filling in the center, add a little cut raisins, olives, and capers.
Fold half of the leaf over (lengthways) in such a manner that the corn mixture also folds completely over the meat filling, then bring the other half of the leaf over to cover.
Use a second leaf on the opposite grain, tightly fold in sides, and tie up with a piece of twine.
At this stage, you can also use a piece of foil instead of the second leaf.
Steam pastelles covered in a colander or similar container over boiling water for 1.5 hours.
To reheat, steam pastelles just before serving.

Variations

Substitute the chicken filling with beef or pork for a different flavor.
Add some heat with hot peppers or pepper sauce to the filling mixture.

Cooking Tips & Tricks

Make sure the corn mixture is smooth but not sticky when preparing the dough.

- Be sure to wilt the banana leaves in boiling water before using them to wrap the pastelles.

- Use a pastelle press or a rolling pin to roll out the dough thinly for the perfect texture.

Serving Suggestions

Serve pastelles with a side of traditional Christmas ham, sorrel drink, and sweet bread for a festive holiday meal.

Cooking Techniques

Steaming the pastelles ensures that the dough cooks through and the flavors meld together perfectly.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Swap out the chicken for shrimp or tofu for a vegetarian option.

Make Ahead Tips

You can prepare the pastelles ahead of time and freeze them before steaming. Simply thaw and steam when ready to serve.

Presentation Ideas

Serve the pastelles on a platter lined with banana leaves for an authentic touch.

Pairing Recommendations

Pair pastelles with a side of callaloo, macaroni pie, and sweet potato salad for a complete holiday feast.

Storage and Reheating Instructions

Store leftover pastelles in the refrigerator for up to 3 days. Reheat by steaming before serving.

Nutrition Information

Calories per serving

Each serving of pastelles contains approximately 300 calories.

Carbohydrates

Each serving of pastelles contains approximately 30 grams of carbohydrates.

Fats

Each serving of pastelles contains approximately 10 grams of fat.

Proteins

Each serving of pastelles contains approximately 20 grams of protein.

Vitamins and minerals

Pastelles are a good source of vitamin C, iron, and potassium.

Alergens

Pastelles contain gluten from the cornstarch and may contain traces of nuts from the filling ingredients.

Summary

Pastelles are a balanced meal with a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Pastelles are a delicious and festive dish that brings the flavors of Trinidad and Tobago to your holiday table. Enjoy these savory parcels with family and friends for a truly special meal.

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for Pastelles. It was a warm summer day, and I was visiting my friend Maria, who was known for her delicious homemade meals. As soon as I walked into her kitchen, I was greeted by the mouthwatering aroma of spices and herbs.

Maria was in the middle of preparing a batch of Pastelles, a traditional dish from her homeland of Trinidad and Tobago. As I watched her expertly mix the ingredients, I couldn't help but ask her for the recipe.

She smiled and said, "Of course, my dear! I learned this recipe from my grandmother, who learned it from her mother. It's been passed down through generations in my family."

I eagerly took notes as Maria explained the steps involved in making Pastelles. She told me that the dish was typically made during the Christmas season and was a labor of love, requiring hours of preparation.

The first step was to prepare the filling, which consisted of a savory mixture of ground beef, onions, garlic, peppers, capers, olives, and raisins. The flavors were a perfect balance of sweet and savory, with a hint of spice from the peppers.

Next, Maria showed me how to make the cornmeal dough that would encase the filling. It was a simple mixture of cornmeal, water, and a touch of butter, which she rolled out into thin rectangles.

Once the filling was placed on the dough, Maria expertly folded it over and sealed the edges, creating a neat little package. She then wrapped each Pastelle in a banana leaf before steaming them to perfection.

As I watched Maria work her magic in the kitchen, I couldn't help but feel inspired. I knew that I had to learn how to make Pastelles for myself and carry on this delicious tradition.

Over the years, I practiced and perfected the recipe, making small tweaks and adjustments to suit my own taste. I experimented with different fillings, adding my own twist to the classic dish.

I shared my love for Pastelles with my family and friends, who eagerly awaited the Christmas season for a taste of my homemade delicacy. The dish became a staple at our holiday gatherings, bringing joy and warmth to all who enjoyed it.

As the years passed, I continued to make Pastelles, passing down the recipe to my children and grandchildren. It became a cherished tradition in our family, a delicious reminder of our heritage and the love that went into making each batch.

Now, whenever I make Pastelles, I think back to that fateful day in Maria's kitchen and the moment I discovered this beloved recipe. I am grateful for the opportunity to carry on this tradition and share it with those I love.

And as I sit down to enjoy a plate of warm, steaming Pastelles with my family, I am reminded of the power of food to bring us together, to create memories, and to nourish both body and soul. I am grateful for the gift of cooking and the joy it brings to all who taste my creations.

So, if you ever find yourself in need of a comforting and delicious meal, look no further than a batch of homemade Pastelles. I promise you won't be disappointed. Happy cooking!