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  • Chef Jeremy Lovell

Trini Pastelle Recipe (Beef, Chicken, Soya) by Chef Jeremy Lovell


Yield – Approx. 1 dozen pastelles

Cook Time – 2 hours

Prep Time – 1 hour


Ingredients:


Beef Mixture

 Minced Beef – 10oz

 Capers – 1oz – (finely chopped)

 Green Olives – 1oz (finely chopped)

 Garlic – 2 tbsp (finely chopped)

 Thyme – 1 tbsp (finely chopped)

 Pimento – 1 tbsp (finely chopped)

 Chadon Beni – 2 tbsp (finely chopped)

 Chive – 2 tbsp (finely chopped)

 RaisinS – 1oz (roughly chopped)

 Salt to taste

 Thai Chilli Sauce – 2oz

 Vegetable Oil – 1oz (for sautéing)


Chicken Mixture

 Minced Chicken – 10oz

 Capers – 1oz – (finely chopped)

 Green Olives – 1oz (finely chopped)

 Garlic – 2 tbsp (finely chopped)

 Thyme – 1 tbsp (finely chopped)

 Pimento – 1 tbsp (finely chopped)

 Chadon Beni – 2tbsp (finely chopped)

 Chive – 2 tbsp (finely chopped)

 Raisins – 1oz (rough chop)

 Salt to taste

 Thai Chilli Sauce – 2oz

 Vegetable Oil – 1oz (for sautéing)


Soya Mixture

 Minced Soya – 10oz (rehydrated)

 Capers – 1oz – (finely chopped)

 Green Olives – 1oz (finely chopped)

 Garlic – 2 tbsp (finely chopped)

 Thyme – 1 tbsp (finely chopped)

 Pimento – 1 tbsp (finely chopped)

 Chadon Beni – 2 tbsp (finely chopped)

 Chive – 2 tbsp (finely chopped)

 Raisins – 1oz (rough chop)

 Salt to taste

 Thai Chilli Sauce – 2oz

 Vegetable Oil – 1oz (for sautéing)


Corn Meal Mixture

 Corn Meal – 4cups

 Unsalted Butter – 2oz

 Warm Water – 2 ½ cups

 Salt to taste

 Oil for hands and pressing


Cooking of Fillings (same for each filling mixture)

 Place a medium sized sauté pan over medium heat.

 Once heated, add oil and all other ingredients, stir evenly, and allow to cook for 8 to 10 minutes.


Cornmeal Dough Mixture:

 Using a large bowl, add cornmeal, butter and salt.

 Mix thoroughly (as illustrated in the video).

 Add warm water to mixture and mix to form a large ball.

 Cover with a damp cloth and allow to rest for 20 minutes.

 Oil hands and divide dough into 2oz balls.

 Cover with a damp cloth and allow to rest for 10 minutes.


Pressing of Pastelle:

 Using a greased pastelle press, place singed banana leaf, oil leaf evenly and place cornmeal ball in the middle of leaf place another piece of oiled plastic over ball then press pastel press till cornmeal ball is flat evenly.

 Place 3oz of filling mixture, press flat then fold leaf into rectangle then tie with string or fold in foil ends.

 Repeat until all balls are pressed.

 Place in steamer and allow to cook for 20 minutes.


Tools Needed

 Pastelle Press

 Cling Wrap

 Singed Banana Leaves

 Twine


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