How To Make Trini Beef Pastelles

November 29, 2019

 

Yield: 1 Dozen Pastelles
 
INGREDIENTS

 

3/4 Lb Minced Meat
1 Small Onion (finely chopped)
2 Tbsp Green Seasoning 
1/2 Hot Pepper (finely chopped) 
2 Pimento Peppers (finely chopped)
1 Tbsp Minced Garlic
1 Tsp Fresh Fine Thyme
2 Scallions Finely Chopped
2 Tbsp Worcestershire Sauce
Salt to taste
1/4 Tsp Black Pepper 
1 Tbsp Oil
1 Tbsp Ketchup
1 Tbsp Small Capers (chopped)
1/4 Cup Olives (finely chopped)
2 Tbsp Tomato Paste
1/4 Cup Rasins

2 Tbsp Softened Butter
2 Cups Corn Flour
2 1/2 cups Warm Water
1 Tsp Salt
12 Pieces Fresh Banana Leaves (heat leaves to make them pliable)
Aluminum Foil

 

METHOD

 

  1. Season meat with the first set of ingredients, mix well.

  2. Cover and refrigerate for a minimum of 1 hour.

  3. To a pot on medium heat, add oil.

  4. Add meat and cook until brown.

  5. Add second set of ingredients and cook for an additional 2 mins.

  6. Adjust salt to taste, set aside to cool.

  7. To make the dough add all ingredients to a bowl to form a soft dough.

  8. Form dough into small dough balls 2” – 3”, keep covered with a damp tea towel.

  9. On one leaf rub a thin layer of oil, open out one of the dough ball with your fingers to ¼” thickness.

  10. Place 1 tbsp of filling in the middle.

  11. Fold over, bringing edges together to close.

  12. Wrap the pouches.

  13. Steam in a colander covered over boiling water for 1 hour or boil for 30 mins.

 

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