Brunswick Sardine Pastelle
Ingredients
Olive Oil - 1/4 cup
Diced Onions - 1 1/2 cups
Diced Hot Peppers - 2 tsp
Diced Pimento - 1/3 cup
Minced Garlic - 3 tbsp
Fine Thyme - 5 sprigs
Boneless Sardines in Spring Water- 3 tins
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Ketchup - 1/2 cup
Capers - 3 tbsp
Sliced Olives - 1/4 cup
Raisins - 3 tbsp
Salt - 2 tsp
Black Pepper - 1/2 tsp
Chopped Chive - 1/3 cup
Chopped Chadon Beni - 1/2 cup
Fine Cornmeal - 2 cups
Salt - 1 1/4 tsp
Melted unsalted Butter - 4 oz
Coconut Oil - 1/4 cup
Warm Water - 3 cups
Banana Leaves - 12 pcs
Foil - 12 pcs
Method:
1. Heat pan over medium heat and add olive oil
2. Add onion, pepper, pimento, garlic & thyme and mix well. Allow to cook until onions are translucent.
3. Add sardines, ketchup, capers, raisins, olives, salt & black pepper and mix well
4. Cover and let cook for 5 minutes.
5. Transfer and allow to cool.
6. Combine cornmeal, salt, butter, coconut oil and water.
7. Divide into 12 balls
8. Cover with a warm damp cloth.
Assembly:
1. Dip each ball into oil.
2. Place in press and press
3. Add 2 tbsp of filling.
4. Fold pastelle.
5. Wrap tightly in foil.
6. Steam for 20-25 minutes.
7. Allow to rest for 15 minutes.
8. Enjoy!
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