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Lentil Peas Pastelle

Course: Vegetarian
Cuisine: Caribbean
Servings: 22 pastelles
Author: Felix (Simply Trini Cooking)

Ingredients

  • Filling for Pastelle
  • 3 – 4 tbsp green seasoning See note below
  • 4 cloves garlic
  • ½ onion
  • 3 bundles chadon beni about 20 leaves
  • 1 celery stalk
  • 2 pimento peppers
  • 1 big leaf thyme
  • ½ lb dry lentil peas
  • 2 tsp. paprika
  • 1 tsp. black pepper
  • 1 tsp. cayenne pepper
  • ¼ onion chopped
  • 3 tbsp oil
  • 1 ½ tbsp roucou
  • Salt to taste
  • Fig banana leaves to wrap the pastelles.
  • Cornmeal dough: See note below.

Instructions

  • Boil the lentil peas until it looks soft enough to mash (approximately 30 mins) . Don’t let it get too soggy. Drain the water and crush it using the back of a pot spoon. Season with a 3 -4 tablespoon of green seasoning (the amount depends on your taste).
  • Blend the garlic, onion, chadon beni, celery, pimento peppers and thyme in ¼ cup of water.
  • Add the blended seasoning to cooked lentil peas.
  • Add the cayenne pepper, paprika and black pepper .
  • Saute the onion in 3 tbsp oil.
  • Add the seasoned lentil peas. Then add the roucou. Mix well.
  • Set aside and prepare the fig leaves and the cornmeal.
  • Click here to learn how to make the cornmeal dough for the pastelle and singe the banana leaves.
  • Separate into small balls. Pour a little oil in a saucer to be used before pressing each cornmeal ball.
  • Dip the ball into a little oil and press between two banana leaves on a pastelle press.
  • Place about 2 tablespoons of the lentil paste in the center of the flatten dough ball.
  • Fold the fig (banana) leaf place the folds face down. Steam in batches for for 35-40 minutes.

Notes

seasoning - http://simplytrinicooking.com/green-seasoning/
http://simplytrinicooking.com/trinidad-cornmeal-pastelle/