Open Faced Beef Pastelle Canape Recipe

December 4, 2018

Yield - 15 (2 inch) Discs

 

PASTELLE BASE INGREDIENTS

 

1 Tbsp of Vegetable Oil
2 Tbsp of Butter
1 1/2 Tbsp of Minced Garlic
1 1/2 Tbsp of Minced Onions
1 Tbsp of Minced Pimento Peppers
2 Cups of Vegetable Stock
1 Cup of Heavy Cream
1 Cup of Cornmeal
1/4 Cup of Shredded Cheddar Cheese
1/2 Tsp of Black Pepper
1 Tsp of Salt
3 Dashes of ANGOSTURA® orange bitters
1 1/2 Tbsp of Finely Minced Parsley

 

METHOD

  1.  In a medium sauce pan over medium heat, add oil and butter. Add minced garlic, onions and pimentos peppers and sweat for three minutes.

  2. Add the heavy cream and the stock and bring to a boil.

  3. On a medium heat, slowly whisk in the cornmeal. Continue cooking on medium heat and stirring with spatula.

  4. When the cornmeal is smooth and bubbling like hot lava remove from stove and add the shredded cheddar cheese and season with salt, black pepper and orange bitters.

  5. Fold in the parsley then pour the cornmeal into a greased rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.

  6. Cut into 2" circular discs and set aside.

 

BEEF TOPPING INGREDIENTS

 

1 1/2 Tbsp of Vegetable Oil
1 Lb of Minced Beef 
1/8 Cup of Finely Minced Onions
3 Minced Garlic Cloves 
2 Tbsp of Minced Chives
1 Finely Chopped Pimento Peppers
1 Tsp of Fresh Thyme Leaves
1 Tbsp of Minced Chadon Beni (Culantro)
1/4 Cup of Tomato Paste
1 1/2 Tbsp of Capers
1 1/2 Tbsp of Raisins

5 Sliced Olives
3 Dashes of ANGOSTURA® aromatic bitters
Salt and Black Pepper to Taste

 

METHOD

  1. In a medium skillet over high heat, add oil and minced beef.

  2. Stir to brown meat evenly for three minutes then add onions, garlic, chives, pimento peppers, thyme and chadon beni.

  3. Mix to evenly distribute and cook on medium heat for an additional three minutes. Add the tomato paste, capers, raisins and olives and stir to combine.

  4. Cover and let simmer for five minutes. Remove cover and cook on high heat stirring for three minutes. Remove pot from stove and mix in aromatic bitters and season with salt and pepper to taste.

  5. Using a tablespoon, place a little of this beef topping on your cornmeal pastelle bases and serve as an open faced canapé.

 

*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.

 

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