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trinidad pastelle recipe

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.
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Cook Time 1 hour 5 minutes
Course Side Dish
Cuisine #caribbean
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.
Keyword Trinidad Pastelles