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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Trini Pastelle Pie Recipe

December 8, 2017

*FC - Finely Chopped

 

INGREDIENTS

 

Beef - 1 lb

Onion - 2 medium FC

Chive - 1 bundle FC

Scotch Bonnet Pepper - 1 tsp FC

Pimento - 2 FC

Garlic - 3 FC

Chadon Beni - 3 bundles FC

Fine Thyme - 1 bundle

Ketchup - 1/2 cup

Worcestershire Sauce - 4 Dash

Capers - 3 tbsp (optional)

Raisins - 3 tbsp (optional)

Olives - 10 (optional)

Oil - To Taste (optional)

 

Cornmeal (very fine) - 2 1/2 cups

Salt - 1 1/4 tsp

Cayenne Pepper - 1 tsp

All Purpose Seasoning - 1 tbsp

Butter - 8 oz

Vegetable Oil - 1/4 cup

Water - 3 cups (lukewarm) 

Cheese - 1/2 lb (grated)

 

METHOD

  1. Heat pan over medium heat and add beef.

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

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

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

  5. Season with salt to taste and set aside.

  6. Place cornmeal in a bowl.

  7. Add salt, cayenne and all purpose seasoning.

  8. Cut in butter.

  9. Add vegetable oil and 2 1/2 cups of water.

  10. Add remaining water if needed.

  11. Preheat oven to 350°F.

  12. Place half of the cornmeal mixture into a greased baking dish.

  13. Evenly distribute cornmeal.

  14. Add beef mixture.

  15. Cover with remaining cornmeal.

  16. Top with grated cheese.

  17. Bake for 45 minutes.

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