A Catholic Foodie: Trini Pastelles

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December 16, 2021
Friday December 17th: Sinners and Saints
December 17, 2021

A Catholic Foodie: Trini Pastelles

by Joanne Campbell

‘Ah give him bread, and ham, together with ah pastelle…’

It’s pastelle season and if you haven’t made your pastelles yet, here is an easy-to-follow recipe from Countrykitchentt.

Ingredients

Banana leaves

For Filling:

1.5 lb minced chicken/beef

1 medium onion

Green seasoning

Thyme

Pimento

Garlic

Salt

Roucou /ketchup (optional)

2 tablespoon capers

8 chopped olives

1/4 cup raisins

 

For Dough:

2 cups cornmeal

3 cups lukewarm water

4 tablespoons oil

Butter

11/4 salt

 

Method:

1. Season meat to liking. Stew meat for 15 minutes. Cook well. Add ketchup or roucou.

2. Remove from fire and add raisins, capers, and olives. Mix together and let cool.

3. Combine cornmeal, salt, butter, and water to make a soft dough.

4. Roll dough into 12 balls. Cover with damp cloth.

5. Cut leaves to size and singe leaves in boiling water. Wipe clean.

6. Place ball on oiled leaf and press to flatten dough.

7. Put 2 tablespoon of meat filling in centre of dough.

8. Fold the leaf and tie with string or wrap in foil.

9. Boil or steam for 15–20 minutes. Let cool before eating.

 

NB: You can use any type of filling to replace meat.





 

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