Pastelles
- Number of Servings: 14
Ingredients
IngredientsCornmeal case2 cups yellow cornmeal3 cups warm water1/2 cup butter1 1/4 tsp saltChicken 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 thyme
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.
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.
Number of Servings: 14
Recipe submitted by SparkPeople user KIMMY_LYN.
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.
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.
Number of Servings: 14
Recipe submitted by SparkPeople user KIMMY_LYN.
Nutritional Info Amount Per Serving
- Calories: 259.7
- Total Fat: 16.9 g
- Cholesterol: 42.4 mg
- Sodium: 705.7 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.3 g
- Protein: 8.0 g
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