Trini pastelle recipe

Pastelles are a traditional delicacy during the Christmas season in Trinidad even though they are also consumed at other times throughout the year.

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Traditional way of making pastelles in the Caribbean for the Christmas season, using a recipe from trinidad and Tobago.

Pastelles are made made up of two components, the corn flour mix and a savory filling such as beef, chicken, pork, or seafood cooked with raisins, capers, olives and other Caribbean flavorings. The filing of your choice is enclosed within the soft, melt in your mouth corn flour paste which are wrapped and cooked in banana leaves. This pastelle recipe has a wonderful balance of flavors-sweet, savory, spicy (optional) and a hint of salty from the olives and capers.

Pastelles are made made up of two components, the corn flour mix and a savory filling such as beef, chicken, pork, or seafood cooked with raisins, capers, olives and other Caribbean flavorings. The filing of your choice is enclosed within the soft, melt in your mouth corn flour paste which are wrapped and cooked in banana leaves. This pastelle recipe has a wonderful balance of flavors-sweet, savory, spicy (optional) and a hint of salty from the olives and capers.

Many Trin­bag­o­ni­ans might ar­gue that Christ­mas is not Christ­mas with­out pastelles. This hol­i­day del­i­ca­cy is quite easy to make from scratch, but it’s tru­ly a time-con­sum­ing has­sle. Here, there’s no need for a pastelle press or fig leaves! To save you the stress, we’ve com­plete­ly de­con­struct­ed a pastelle in­to an easy-to-bake pie that doesn’t skimp on the flavour that you love so dear­ly.

Another cornmeal recipe we make here in Trinidad and Tobago is "Paime" (pronounced pay-me), a sweet, wholesome and simple recipe, most popular during the Christmas season. The process of making a Trinidad paime is similar to pastelle; you just don't add any filling since the dough has coconut, raisins and pumpkin making it rich in

YIELD - (8-10) Servings INGREDIENTS Water - 2 cupsOchro/Okra - 2 cups (Thinly sliced)Chive - 1/2 cup (Finely chopped)Pimento Peppers - 1/2 cup (Finely Chopped)Coconut Milk - 1/2 cupBlack Pepper - 1 tspUnsalted Butter - 8 ozCornmeal - 3 cupsSalt - to taste METHOD 1. Heat pot over medium heat. 2. Add water, ochro, chive, pimento, coconut milk and black pepper. 3. Cover and bring to a boil. 4. Once boiling, reduce to a simmer and allow to cook for 15 minutes. 5. Remove from heat and set aside.