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Soya Pastelle

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Vegetarian
Cuisine: Spanish/ Hispanic
Servings: 38 - 40 pastelles
Author: Felix (Simply Trini Cooking)

Ingredients

  • FOR THE DOUGH:
  • 6 cups Promasa cornmeal
  • 7 cups water
  • TO SEASON THE SOYA:
  • 3 cups dried minced soya
  • 5 bundles chive
  • 2 heads garlic
  • 5 bundles chadon beni
  • 2 hot peppers* optional
  • 15 pimento peppers
  • 2 tbsp grated ginger
  • 5 sprigs fine leaf thyme
  • 5 leaves big leaf thyme
  • 2 medium onions
  • 1 dash oregano
  • TO COOK THE SOYA:
  • 6 cloves garlic grated
  • ½ cup oil
  • ¾ cup roucou
  • 2 tbsp salt
  • ½ cup ketchup

Instructions

  • Grind the seasoning dry and set aside. Boil the soya for about 15 minutes, strain and squeeze out the excess water. Add the ground seasoning and mix thoroughly.
  • Heat oil over a medium flame. Add garlic and cook for 1 minute. Then add the seasoned soya, roucou, salt and ketchup. Cook for 15 minutes until some of the excess water dries.
  • Mix the dough and make balls about 2 inches in diameter. Note: When making the balls place a bit of oil in your hands. Place the balls on an oiled surface and cover with a damp cloth.
  • Singe the banana leaves over a low flame and wipe clean. (Refer to the site on the method to press the dough and make the pastelles) Tie the pastelles with a string. The string should be about 40 inches long. Boil for 15 - 20 minutes and drain. Serve hot.

Notes

The pastelles can be placed in freezer uncooked and boil later when needed. However, some people boil the pastelles then freeze them. Frozen cooked pastelles are steamed before serving.