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Trinidad Cornmeal Pastelle

Course Breads
Cuisine Spanish/ Hispanic
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 12
Author Felix (Simply Trini Cooking)


  • 1 lb minced beef
  • 2 onions finely chopped
  • 1 bunch chive
  • 1 bunch big leaf thyme
  • 1 hot pepper to taste finely chopped
  • 1 pimento pepper finely chopped
  • 1 stalk celery
  • 2 cloves garlic
  • 20 leaves chadon beni
  • 1 bunch fine leaf thyme
  • salt to taste
  • ¼ cup roucou or ketchup
  • 2 tbsp. capers optional
  • 2 tbsp. raisins optional
  • 8 olives chopped finely optional
  • DOUGH:
  • 2 cups yellow cornmeal Promasa
  • 3 cups lukewarm water
  • 4 tbsp. vegetable oil or coconut oil
  • ¼ lb butter unsalted
  • teaspoon salt
  • Wrapping:
  • 2 -3 large fig banana leaves
  • Strings to tie


  • Season the meat. Stew the seasoned meat for 15 minutes. Cook well, then add the roucou or ketchup. Remove from heat and set aside.
  • Combine cornmeal, water, salt, and butter to make a soft pliable dough. Divide the dough into small balls (about 12). Cover with damp cloth to prevent drying.
  • Cut the fig leaves and strip them from the midrib. Singe the leaf over a low fire on the stove. Wipe clean.
  • Grind the green seasoning. Mince the meat again to make it smoother. Combine the seasoning and the meat and place back on the stove. Mix thoroughly and add salt to taste. Allow to cool.
  • Dip the ball in the oil. Place on an oiled fig leaf. Use a wooden press to help flatten out the dough. Spoon about 2 tablespoon meat filling to the centre of the dough.
  • Fold the fig leaf and tie into a neat package using the string. Place in a pot of water and boil for 15-20 minutes. When cooked, drain the water.