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Trinidad Flour Pastelle

Prep Time25 mins
Cook Time1 hr 5 mins
Total Time1 hr 30 mins
Course: Meats
Cuisine: Spanish/ Hispanic
Servings: 30
Author: Felix (Simply Trini Cooking)

Ingredients

  • DOUGH:
  • 3 cups flour
  • 3 tbsp. margarine
  • 2 cups water
  • FILLING:
  • 2 packs mince meat any meat of your choice
  • 5 cloves garlic
  • 4 bundles chive
  • 3 big thyme
  • 1 small bundle culantro chadon beni
  • 1 tsp. paprika parsley
  • 2 tsp. tomato paste
  • ½ 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
  • Wrapping:
  • 2 - 3 large fig banana leaves
  • String to tie

Instructions

  • Filling: Mix the seasoning and the meat and place in a heavy pot to cook until brown. Add the roucou, tomato paste, and golden ray margarine.
  • Add a little pepper sauce to taste or 1 hot pepper, finely chopped. Add the rest of the ingredients. When done, remove from fire and set aside to cool.
  • In a deep bowl, sift the flour and cut in the cookeen margarine. Mix and slowly add the water until a soft dough is formed. Leave to rest for approximately 15 minutes.
  • Cut the dough into small pieces and roll into 2 inch diameter balls. Cover and rest for 5 minutes. Grease the 2 square banana leaves on the smooth side only and place on the pastelle press.
  • Place one rolled dough in the centre on the first leaf. Press the second greased leaf over the dough. Remove the top leaf. Fold the leaf carefully. Tie the parcels.
  • Repeat the process. Cook the pastelles in hot water or steam the in a double boiler for about 25-30 minutes. Drain and serve hot.