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.
The Correct Cornmeal
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“, a cornmeal brand 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.
Trinidad Cornmeal Pastelle Recipe