How To Make Trinidad Pastelles: A Caribbean Tradition Explained

News Americas, NEW YORK: As we count down to Christmas, we again feature a Caribbean Christmas recipe, one that is popular in Trinidad and Tobago. Here is a Trinidad Pastelles recipe. They are a quintessential holiday delicacy from Trinidad and Tobago, bringing warmth and flavor to Christmas celebrations across the Caribbean. These savory cornmeal parcels, stuffed with a delightful spiced meat filling, are a beloved tradition that combines Spanish, African, and indigenous culinary influences. Making pastelles is a cherished ritual, evoking the spirit of togetherness and festive joy that defines the holiday season.

Trinidad pastelles

Here’s how to make Trinidad Pastelles thanks to Cleo’s Cooking.

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Trinidad Pastelles

Trinidad Pastelles are a festive Caribbean dish made with a savory filling of seasoned minced lamb mixed with garlic, shallots, olives, capers, raisins, and aromatic spices like thyme, rosemary, and paprika. The filling is encased in a soft cornmeal dough, shaped into a thin circle, filled, and sealed before being wrapped in baking foil or greaseproof paper. These parcels are then steamed to perfection, resulting in a flavorful, tender treat perfect for the holiday season.

Course Side Dish

Cuisine #caribbean

Keyword Trinidad Pastelles

Cook Time 1 hour hour 5 minutes minutes

Servings 12 Pieces

Ingredients

INGREDIENTS

1 cup pitted olives chopped

2 spring onions scallions, green onions chopped

3 garlic cloves chopped

1 green chilli

1 tbsp fresh thyme leaves or dried

1 tbsp capers chopped

1 tsp fresh rosemary chopped

2 shallots chopped

600 g lean minced lamb

1 cup raisins

2 tbsp tomato paste

1 tbsp freshly ground black pepper

1 tsp salt

1 tsp paprika

1 tbsp Worcestershire sauce

1 tbsp vegetable oil

For Cornmeal Case:

3 tbsp vegetable oil

1 tsp salt

3 cups hot water

2 cups fine cornmeal

Instructions

METHOD

Place a large pan over a medium to high heat. Add 1 tbsp vegetable oil to the pan and after one minute add the shallots and chopped garlic and sauté for a few mins.

Add the minced lamb to the pan and stir to mix thoroughly and cook till there is no longer any pink meat visible.

Add the chilli, capers, olives, raisins, thyme, spring onions, tomato paste, salt, black pepper, Worcestershire sauce, chopped rosemary and paprika. Allow to cook for a further minute mixing thoroughly to combine and then remove from the heat and allow to cool.

Cut 12 pieces of baking foil into medium squares or 12 pieces of greaseproof paper and foil paper.

For Cornmeal Case:

In a large mixing bowl; add hot water, salt and oil. Add the cornmeal while stirring to avoid any lumps

Using a pastry brush, lightly grease a piece of baking foil or greaseproof paper with oil.

Form a heaping tablespoon of cornmeal into a ball and place on top of the paper.

Lightly grease a piece of plastic wrap and place it over the ball and using your fingers gently press and smooth the cornmeal ball into a thin circle.

Remove the plastic wrap and fill the center with 2 tbsps of the meat mixture and fold the cornmeal over gently to seal on all sides.

Fold the paper around the pastelle to seal and steam over hot water for 20 mins until done and serve hot.

If using greaseproof paper, wrap a second time using foil paper before steaming.

Trinidad Pastelles are more than just a meal—they’re a celebration of Caribbean heritage and holiday cheer. Whether you’re revisiting a treasured family tradition or trying this delicious recipe for the first time, these flavorful parcels are sure to add a special touch to your Christmas table. Serve them hot, share with loved ones, and enjoy a taste of Trinidad and Tobago that’s steeped in history and festive spirit.

Bon Appetite

For more recipes, visit Caribbean Food News & Recipes | News Americas Now