Trinidadian Pastelle

Name: Trinidadian Pastelle Recipe
Yield: 15
Ingredients: Cornmeal dough and pastelle assembly; Ingredients; 2 cups yellow cornmeal; 3 cups warm water (not tepid lukewarm or room temperature. If in doubt boil the water first and leave it to cool for 5-10 minutes); 1/2 cup butter; 1 1/4 tsp salt; 1. In a food processor or by hand combine cornmeal with butter and salt.; 2. Add water and process to make a soft pliable dough.; 3. Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.; 4. Place one piece of dough on a greased fig leaf and press into an eight-inch square.; 5. Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.; 6. Wrap in fig leaf and tie into a neat package. (you can also use foil); 7. Steam pastelles for 45 minutes until cooked.; Makes 12-15 pastelles.; Chicken and beef pastelle filling; 1 lb chopped beef and chicken chicken only or beef only; 2 onions finely chopped; 2 tbs olive oil; 1 cup chopped chives; 1/4 cup chopped fresh thyme; 2 pimento peppers chopped; 4 cloves garlic chopped; 1 tbs chopped celery; 1/2 Congo pepper seeded and chopped (optional); 1 tsp freshly ground black pepper; 1 tsp salt; 1/4 cup tomato sauce; 4 tbs capers; 3 tbs stuffed olives sliced; 1/4 cup raisins

(1)

Number of Servings: 15

Ingredients

Cornmeal dough and pastelle assemblyIngredients2 cups yellow cornmeal3 cups warm water (not tepid, lukewarm or room temperature. If in doubt boil the water first and leave it to cool for 5-10 minutes)1/2 cup butter1 1/4 tsp salt1. In a food processor or by hand, combine cornmeal with butter and salt.2. Add water and process to make a soft, pliable dough.3. Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.4. Place one piece of dough on a greased fig leaf and press into an eight-inch square.5. Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.6. Wrap in fig leaf and tie into a neat package. (you can also use foil)7. Steam pastelles for 45 minutes until cooked.Makes 12-15 pastelles.Chicken and beef pastelle filling1 lb chopped beef and chicken, chicken only, or beef only2 onions, finely chopped2 tbs olive oil1 cup chopped chives1/4 cup chopped fresh thyme2 pimento peppers, chopped4 cloves garlic, chopped1 tbs chopped celery1/2 Congo pepper, seeded and chopped (optional)1 tsp freshly ground black pepper1 tsp salt1/4 cup tomato sauce4 tbs capers3 tbs stuffed olives, sliced1/4 cup raisins2 tbs fresh thyme1. Combine beef with chicken. Add salt and black pepper.2. Add a quarter-cup chopped chives and one tablespoon thyme.3. In a large saute pan heat olive oil.4. Add onion and garlic. Saute until fragrant.5. Add pimento peppers, remaining chive, pepper and thyme.6. Add meat and cook until brown.7. Add tomato sauce, cover and simmer for about 15 minutes.8. Add raisins, capers and olives and stir to combine.9. Cook for about five minutes more. Taste and adjust seasoning.10. Add two tablespoons fresh thyme and stir to combine.11. Remove from heat and cool.12. Prepare dough as in recipe above and fill and fold pastelles as indicated.Makes 12-15 pastelles.

Directions

Number of Servings: 15

Recipe submitted by SparkPeople user ZHEN05.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 232.8
Total Fat: 14.8 g
Cholesterol: 37.1 mg
Sodium: 615.0 mg
Total Carbs: 18.3 g
Dietary Fiber: 2.4 g
Protein: 7.8 g

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