Trinidadian Pastelle
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Trinidadian Pastelle calories by ingredient
Introduction
This is NOT my personal recipe.The recipe for Pastelles comes from Wendy Rahamut of Caribbean Gourmet and author of Modern Caribbean Cuisine and Caribbean Flavors
http://www.trinigourmet.com
/index.php/pastelles/ This is NOT my personal recipe.
The recipe for Pastelles comes from Wendy Rahamut of Caribbean Gourmet and author of Modern Caribbean Cuisine and Caribbean Flavors
http://www.trinigourmet.com
/index.php/pastelles/
Number of Servings: 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
2 tbs fresh thyme
1. 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.