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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Beef Pastelle Recipe

November 30, 2016

INGREDIENTS 

 

*FC - Finely Chopped

 

Beef - 1 lb

Onion - 2 medium FC

Chive - 1 bundle FC

Scotch Bonnet Pepper - 1 tsp FC

Pimento - 2 FC

Garlic - 3 cloves FC

Chadon Beni - 3 bundles FC

Fine Thyme - 1 bundle FC

Ketchup - 1/2 cup

Worcestershire Sauce - 4 Dash

Capers - 3 tbsp optional

Raisins - 3 tbsp optional

Olives - 10 optional 

 

Blue Band Margarine - 1/4 lb 

Cornmeal (very fine) - 2 cups

Water - 3 cups

Coconut Oil - 1/4 cup

 

Salt - 1 1/4 tsp

Banana Leaves - 3 optional

 

METHOD 

 

  1. Heat pan over medium heat and add beef.

  2. Add onion, chive, pepper, pimento, garlic, chadon beni & thyme and mix well.

  3. Add ketchup, worcestershire sauce, capers, raisins & olives and mix well. 

  4. Cover and let cook for 10-14 minutes. 

  5. Season with salt to taste and set aside. 

  6. Combine cornmeal, blue band margarine, water, coconut oil and salt.

  7. Divide into 12 balls. 

  8. Cover with a warm damp cloth. 

  9. Singe banana leaves. 

 

ASSEMBLY 

  1. Dip each ball into oil. 

  2. Place in press and press.

  3. Add 2 tbsp of filling. 

  4. Fold pastelle.

  5. Wrap foil tight.

  6. Steam for 20-25 minutes. 

  7. Let cool and enjoy. ​

 

 

 

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