Cornmeal Pastelle

This is going to be a long but enjoyable post. Pastelle, a local favorite brings out the sophistication of any local dish that is enjoyed by all. Originally a meat dish that was introduced by the locals of "Spanish" heritage it is now popular throughout the country and is synonymous with the Christmas season. Besides Christmas, this dish is also popular through out the year 'garnishing' plates at wedding receptions, luncheons, and just about any "function" you can think of.

Cornmeal Pastelle

Today there are many variations of this popular dish. Pastelles now have fillings of fish or chicken or even soya for vegetarians. Also, instead of cornmeal, flour is used by many. In my opinion the flour pastelle is like dumplin' with meat but I can't say that too loud because my wife likes flour pastelle shhhhh! :^).Nevertheless, pastelles are a sure winner on any plate, however it is filled or whichever dough is used.


On the topic of cornmeal flour I would just like to add that when it comes to making a good trini cornmeal pastelle the brand I like to use is "Promasa" that comes from Venezuela. This is the brand that sells out during the christmas season because so many people use it to make cornmeal pastelles in Trinidad. I took out a picture below to show you how it looks so you all can look out for it when shopping. The reason I think it is so popular is because of how fine the cornmeal is. It is almost as smooth as normal flour. It seems that I'm talking too much again... so without further ado here is Cornmeal Pastelle.

CORNMEAL PASTELLE

Filling

1 lb minced beef

2 onions, finely chopped

1 bunch chive

1 bunch big leaf thyme

1 hot pepper to taste, finely chopped

1 pimento pepper, finely chopped

1 stalk celery

2 cloves garlic

20 leaves chadon beni

1 bunch fine leaf thyme

salt to taste

¼ cup roucou (or ketchup)

Dough

2 cups yellow cornmeal (very fine)

3 cups lukewarm water

4 tbsp. vegetable oil or coconut oil

¼ lb butter

1¼ tsp salt

Wrapping

2 bunches fig (or banana) leaves

String to tie

Some of the green seasoning used: chadon beni, big leaf thyme, chive and fine leaf thyme

Season the meat. Stew the seasoned meat for 15 minutes.

Cook well, then add the roucou or ketchup.

Remove from heat and set aside.

Promasa cornmeal flour, my favourite when making pastelle

Combine cornmeal, water, salt, and butter to make a soft pliable dough. Divide the dough into small balls (about 12). Cover with damp cloth to prevent drying.

Cut the fig leaves and strip them from the midrib.

Carefully place the leaf over a low fire on the stove. As you notice the colour of the leaf change move the leaf along the fire. Be careful not to burn. The leaves will become pliable. Wipe clean.

Grind the green seasoning

Mince the meat again to make it smoother

Combine the seasoning and the meat and place back on the stove.

Mix thoroughly and add salt to taste. Allow to cool.

Now we are ready to make the pastelles

We will be using our homemade wooden pastelle press to make the job easier.

Dip the ball in the oil

Place on an oiled fig leaf

On the other side of the press place another oiled leaf then press

Alternatively you can use your hands to flatten the dough.

Spoon about 2 tbsp meat filling to the centre of the dough.

Fold the fig leaf and tie into a neat package using the string. The string should be about 40 inches long. What we usually do is cut a bag and strip the strands to make string.

Place in a pot of water and boil for 15-20 minutes.

When cooked, drain the water.

Cornmeal Pastelle ready to be served

Tip: You can freeze your pastelles as they are and when you are ready for a few, just boil and drain. Usually some people boil all their pastelles before freezing them. I think this is wasting gas because you still have to boil them when you take it from the freezer. Anyhow that's what we do at home.

Variation on filling:

You can substitute mince beef with chicken or fish or pork; or you can mix beef and pork equally.

For vegetarians:

You can substitute meat with soya or soya bits (soaked in warm water and drained). Season and cook like the meat.

This recipe was for the cornmeal pastelle. I will be posting the flour pastelle soon so look out for that one as well.