Trinidad Flour Pastelle: Another Option
Making 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
3 cups flour
3 tbsp. cookeen margarine
2 cups water
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
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
Mix and slowly add the water until a soft dough is formed.
Leave to rest for approximately 15 minutes.
You can also freeze pastelle and heat before serving.