Yield: 1 Dozen Pastelles
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)
Season meat with the first set of ingredients, mix well.
Cover and refrigerate for a minimum of 1 hour.
To a pot on medium heat, add oil.
Add meat and cook until brown.
Add second set of ingredients and cook for an additional 2 mins.
Adjust salt to taste, set aside to cool.
To make the dough add all ingredients to a bowl to form a soft dough.
Form dough into small dough balls 2” – 3”, keep covered with a damp tea towel.
On one leaf rub a thin layer of oil, open out one of the dough ball with your fingers to ¼” thickness.
Place 1 tbsp of filling in the middle.
Fold over, bringing edges together to close.
Wrap the pouches.
Steam in a colander covered over boiling water for 1 hour or boil for 30 mins.