Trinidad Flour Pastelle: Another Option
Flour PastelleMaking Trinidad Flour Pastelle
Recently my mother in law and my wife made their beloved flour pastelle and of course I got to take out some photos. In the end I must say that it came out good; the dough was nice and thin and the filling had just the right amount of seasoning and not too much salt. Even the roucou coloured the meat to give the pastelle a light yellow tinge that could make you feel that it was a cornmeal pastelle. My mother-in-law also agreed that the flour pastelles made that day tasted superbly.
So what’s the verdict now? Well I have to admit that the flour pastelles went down great probably because we were not making a lot that day, so we took our time to press the dough really thin, but there have been times I got flour pastelles from people that tasted like dumpling with meat. As it stands now I can safely say that any properly made pastelle, be it cornmeal or flour, tastes great and I would enjoy a few, but between you and me I still feel a little partial to cornmeal pastelles since flour pastelles were never made at our home. Anyhow here’s flour pastelle, another trini christmas favourite.
Trinidad Flour Pastelle Recipe
Dough:
3 cups flour
3 tbsp. cookeen margarine
2 cups water
Filling:
2 packs mince meat (any meat of your choice)
5 cloves garlic
4 bundles chive
3 big thyme
1 small bundle cilantro
1 tsp. paprika, parsley
1 bouillon cube (beef or chicken) seasoning (optional)
2 tsp. tomato paste
1/2 tsp. golden ray margarine (optional)
2 tbsp. capers (optional)
2 tbsp. raisins (optional)
8 olives chopped finely (optional)
3-4 tbsp. roucou
pepper and salt to taste
Wrapping:
2 – 3 large fig (banana) leaves (see cornmeal pastelle to view the method of heating the leaves over the stove top to make them pliable)
String to tie
Filling:
Mix the seasoning and the meat and place in a heavy pot to cook until brown.
Add the roucou, tomato paste, and golden ray margarine.
Add a little pepper sauce to taste. (Note: you can use instead 1 hot pepper, finely chopped). When done, remove from fire and set aside to cool.Dough:
In a deep bowl, sift the flour and cut in the cookeen margarine.Mix and slowly add the water until a soft dough is formed.
Leave to rest for approximately 15 minutes.
Cut the dough into small pieces and roll into 2 inch diameter balls. 
Place each on a clean dry towel.
Cover and leave to rest for another 5 minutes.
Have a small area prepared for the work.
Grease the 2 square banana leaves on the smooth side only and place on the pastelle press. Place one rolled dough in the centre on the first leaf.
Press the second greased leaf over the dough.
Remove the top leaf.
Fold the leaf carefully.
Smooth out the folded leaf before tying. This helps to even out the filling.
Tie the parcels, make sure the leaf is well tucked under the string. 
Repeat the process. This recipe should make about 30 pastelles.
Cook the pastelles in hot water. (You can also steam the pastelles in a double boiler).
Boil for about 25-30 minutes. Drain and serve hot. You can also freeze pastelle and heat before serving.
Flour pastelles ready to serve.
Thanks Felix, will try it. Longing for the ole-time pastelle that my godmother used to make. Never liked the store bought mass-produced imitation.
I was wondering where you got to purchase the pastelle press from.
Ok Gina, if you’re in Trinidad and Tobago you can check any supermarket and you can purchase one. If not then the closest thing to the pastelle press is the tortilla press.
Hi Felix, Well well,I have been looking for this one for quite a while… do you know that a lot of Trinis never heard of flour pastelles.. they are the best.. I wouldn’t give up on my cornmeal pastelles though.. just tonight we were talking with my cousin and he said why don’t you try flour and cornmeal… well that’s my new year’s project… will catch up with you in the New Year and let you know the outcome… I would like to wish you and your family a Happy, Healthy, Peaceful, Prosperous and a Sumptious New Year 2011…
p.s.By the way the Tortilla press is the greatest.. you can get the banana leaves in any Spanish grocery (Bravo & Sedanos in Fl. )
Hi, i just came across your website and i am so happy to see that someone else knows abour flour pastelle. When i tell people about flour pastelle, they automatically thinks it’s dumplin stuffed with minced meat. Definitely not the way my grandparents make it! The dough is rolled out so thin, you actually see the meat peeping through. I only knew about cornmeal pastelle when i began working. Continue with your good work!