How To Make Trini Beef Pastelles
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
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.