Pastelles are a traditional Trini Christmas delicacy and one I absolutely love. They are easy to prepare however a little time consuming. Wrapping them in fig leaves to steam makes all the difference with the overall flavour and also makes a much better textured pastelles.The leaves allow the steam to penetrate the pastelles allowing the corn to absorb the moisture and heat and so lock in the flavour of the corn.
If you are a novice, go ahead and try preparing a small quantity, make your filling a day ahead; prepare your fig leaves a few days ahead and on the day simply press, fill, wrap and steam, it will become as easy as one two three I promise.You can now purchase ready frozen real banana leaves for instant use.To prepare fig leaves, steam them in a large pot of boiling water for ten minutes until they become pliable and soft. Or they may be softened by waving them over an open flame.
Cornmeal dough and pastelle assembly
2 cups yellow cornmeal
3 cups warm water
1/2 cup butter
11/4 tsp salt
In a food processor or by hand, combine cornmeal with butter and salt,
Add enough water (begin by adding just two cups) water and process to make a soft, pliable dough. If needed add a little more water.
Divide the dough into 12 balls of dough. Cover with a damp cloth to prevent drying.
Place one piece of dough on a greased fig leaf, and press to an eight-inch width, spoon two tablespoons filling onto the middle of the dough and fold and seal pastelles.
Wrap in fig leaf and tie into a neat package.
Steam pastelles for 45 minutes until cooked.
Makes 12 to 15 pastelles
CHICKEN AND BEEF PASTELLES
Filling
1 |lb chopped beef and chicken or chicken only
2 onions, finely chopped
2 tbs olive oil
1 cup chopped chives
1/4 cup chopped fresh thyme
2 pimento peppers chopped
4 cloves garlic chopped
1 tbs chopped celery
1/2 Congo pepper, seeded and chopped, (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4 cup tomato sauce
4 tbs Capers
3 Tbs stuffed olives, sliced
1/4 cup raisins
2 tbs fresh thyme
Combine beef with chicken. Add salt and black pepper.
Add 1/4 cup chopped chives and one tablespoon thyme.
In a large sauté pan heat olive oil, add onion, garlic and sauté until fragrant. Add pimento peppers, add remaining chive, pepper, and thyme, add meat and cook until brown.
Add tomato sauce cover and simmer for about 15 minutes.
Add raisins, capers and olives and stir to combine.
Cook for about five minutes more, taste and adjust seasoning.
Add two tbs fresh thyme and stir to combine.
Remove from heat and cool.
Prepare dough as in recipe above and fill and fold pastelles as indicated.
Makes 12 to 15 pastelles
CRAB AND SHRIMP PASTELLES
Filling
1/2 lb crab
1/2 lb shrimp
3 onions, finely chopped
4 tbs olive oil
1 cup chopped chives
1/4 cup chopped fresh Spanish thyme
1/2 cup fresh chopped parsley
2 pimento peppers chopped
4 cloves garlic chopped
1/2 Congo pepper, seeded and chopped, (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4 cup tomato sauce
2 tbs Capers
2 Tbs stuffed olives, sliced
1/3 cup raisins
12 nine-inch by nine-inch sized pieces of prepared fig leaves.
String to tie pastelles.
Combine shrimp with 1 tbs chopped chive and 1/2 tbs thyme
Combine crab meat with 1 tbs chopped chives and 1/2 tablespoon thyme .
In a large sauté pan heat olive oil, add onion, garlic and sauté until fragrant. Add pimento, peppers, cook until fragrant.
Add shrimp and sauté for about three to four minutes, remove and chop finely, return to pot, add crab meat.
Add tomato sauce and the balance of the thyme and chives. Cover and simmer for about 15 minutes.
Add raisins, capers and olives and stir to combine.
Cook for about five minutes more, taste and adjust seasoning.
Add parsley and stir to combine.
Remove from heat and cool.
Prepare dough as in recipe above and fill and fold pastelles as indicated.
Makes 12 to 15 pastelles
