- Trinidad Black Cake (recipe)
- In Trinidad, Christmas is Parang! (video)
- Carmen’s Jamaican Ginger Beer (recipe)
- Sorrel Drink (recipe)
- Trinidad Pastelles (recipe) now with Delicious Vegan Option!
- Punch de Creme (recipe)
- Trinidad Paime (recipe)
- Jamaican Sorrel Rum Punch (recipe)
- Nothing Like A Trini Xmas (video)
- Tropical Xmas Holiday Tablescapes
- QUICK GINGER BEER Recipe at Epicurious.com
One of Trinidad’s seasonal delights, pastelles are a steamed cornmeal pie wrapped in banana leaves and filled with stewed meat, olives, and raisins. I’ve been told that they are very similar to Latin American tamales, and indeed Venezualan foodblogger Tomasnomas has a link to the exact same dish, referring to it on his blog as Tamal Navideño. It makes me so happy that this dish is yet another cultural tie that our geographic neighbour shares with us, despite our language differences 
On this page you will find two approaches towards pastelles. Firstly there is the traditional meat-based recipe for pastelles which comes from Wendy Rahamut of Caribbean Gourmet and author of Modern Caribbean Cuisine
Up until now most of the local attempts at a meat-free pastelle have used soya mince or lentils as fillings and, at the risk of causing offense, I have usually found them rather underwhelming. We’re a creative people, surely we could come up with something exciting, something that would make meat-eaters want seconds for themselves, something a little more Caribbean Glam! Yet I myself, wasn’t sure what direction to go in.
It wasn’t until I received a copy of Taymer Mason‘s “Caribbean Vegan
I hope you enjoy it as well!
Note: I often get asked about fish pastelles. For fish pastelles I prefer working with steamed and shredded mild white fish. Tuna is a common choice but I find that it often imparts a dry, harsh quality to the pastelle. Taking the extra time to steam and shred white fish lends to a much moister and delicately flavoured result. It can then be combined with the remaining ingredients of the meat-based filling.
Also, for those with problems with the cornmeal coming together. It’s very important to use hot water otherwise the cornmeal will not swell adequately. The original recipe called for lukewarm, but I have modified it to reflect my own practice.
Trinidadian Beef/Chicken Pastelles
To prepare fig leaves, steam them in a large pot of boiling water for ten minutes until they become pliable and soft. They may also be softened by waving them over an open flame. You can also use sheets of tin foil.
Cornmeal dough and pastelle assembly
Ingredients
2 cups yellow cornmeal
3 cups hot water
1/2 cup butter
1 1/4 tsp salt
1. In a food processor or by hand, combine cornmeal with butter and salt.
2. Add water and process to make a soft, pliable dough.
3. Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.
4. Place one piece of dough on a greased fig leaf and press into an eight-inch square.
5. Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.
6. Wrap in fig leaf and tie into a neat package. (you can also use foil)
7. Steam pastelles for 45 minutes until cooked.
Makes 12-15 pastelles.
Chicken and Beef pastelle filling
1 lb chopped beef and chicken, chicken only, or beef 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
1. Combine beef with chicken. Add salt and black pepper.
2. Add a quarter-cup chopped chives and one tablespoon thyme.
3. In a large saute pan heat olive oil.
4. Add onion and garlic. Saute until fragrant.
5. Add pimento peppers, remaining chive, pepper and thyme.
6. Add meat and cook until brown.
7. Add tomato sauce, cover and simmer for about 15 minutes.
8. Add raisins, capers and olives and stir to combine.
9. Cook for about five minutes more. Taste and adjust seasoning.
10. Add two tablespoons fresh thyme and stir to combine.
11. Remove from heat and cool.
12. Prepare dough as in recipe above and fill and fold pastelles as indicated.
Makes 12-15 pastelles.
Sarina’s Vegan Sweet Potato Pastelles
Ingredients:
2 1/2 cups finely grated sweet potato
2 medium-large onions, minced
1 cup chopped chives
2 pimento peppers, minced
2 cloves garlic, minced
1 tablespoon dried thyme
1 tsp freshly ground black pepper
1 tsp salt
1 tablespoon olive oil
3 tablespoons chopped olives
1/4 cup raisins
1/4 cup water
3 tablespoons margarine
1 tablespoon browning
1/4 cup brown sugar
1 tablespoon tomato paste
Method:
1. Combine first 8 ingredients (sweet potato through salt) in large mixing bowl.
2. Heat olive oil over medium heat
3. Add potato mixture, sauté for 5 minutes.
4. Turn off heat
5. Add water, margarine, browning, brown sugar and tomato paste.
6. Stir to combine.
7. Add raisins and olives.
8. Stir to combine.
9. Taste and adjust seasonings (especially salt and pepper) to suit.
10. Proceed to fill pastelles as above
Want even more Pastelle related info?
Why not check out the following two links from fellow Trini Food Blogger ‘Can Cook Must Cook’!
• Can Cook Must Cook provides two additional recipes for Trinidadian pastelles
• Can Cook Must Cook provides an interesting history of the Trinidadian pastelle
This post was originally published November 27, 2006. It has been updated twice since then.
Last month I was invited to participate in the blogging collective “Kwanzaa Culinarians“. Linking writers throughout the African diaspora it includes such heavyweights as Chef Bryant Terry, as well as known foodies like Sanura of “My Life Runs On Food“, ...
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1/4 cup of fresh thyme?
is this correct? that seems like a lot of thyme to me!
im making a tomato sauce with canned whole tomatos, onion and garlic, and olive oil
the recipe calls for oregano but i think i should omit the oregano if im going to use the tomato sauce in this dish, right?
although i suppose oregano goes with chicken garlic thyme and pimento pepper.. it wouldnt be a bad combination
but im really just wodnering about the thyme!
Hi Sebastian
the measurement is for fresh thyme, not dried 
It is a highly seasoned mixture.. I don’t think it should be so bad.. it is loosely packed 
Hi Sebastian
the measurement is for fresh thyme, not dried 
It is a highly seasoned mixture.. I don’t think it should be so bad.. it is loosely packed 
Hi Sebastian
the measurement is for fresh thyme, not dried 
It is a highly seasoned mixture.. I don’t think it should be so bad.. it is loosely packed 
ok
1/4 cup of fresh thyme?
is this correct? that seems like a lot of thyme to me!
im making a tomato sauce with canned whole tomatos, onion and garlic, and olive oil
the recipe calls for oregano but i think i should omit the oregano if im going to use the tomato sauce in this dish, right?
although i suppose oregano goes with chicken garlic thyme and pimento pepper.. it wouldnt be a bad combination
but im really just wodnering about the thyme!
Hi Sebastian
the measurement is for fresh thyme, not dried 
It is a highly seasoned mixture.. I don’t think it should be so bad.. it is loosely packed 
PLEASE ADJUST YOUR RECIPE.
PASTELL MIXTURES CALL FOR HOT WATER NOT WARM WATER..THIS IS MISLEADING AND I HAD TO DISCARD MY FIRST MIXTURE BECAUSE OF THIS….
THANKS.
PLEASE ADJUST YOUR RECIPE.
PASTELL MIXTURES CALL FOR HOT WATER NOT WARM WATER..THIS IS MISLEADING AND I HAD TO DISCARD MY FIRST MIXTURE BECAUSE OF THIS….
THANKS.
PLEASE ADJUST YOUR RECIPE.
PASTELL MIXTURES CALL FOR HOT WATER NOT WARM WATER..THIS IS MISLEADING AND I HAD TO DISCARD MY FIRST MIXTURE BECAUSE OF THIS….
THANKS.
Niekel – The recipe, as stated above, is not mine, I have however used it with warm water without problem. I will however add a note that lukewarm, tepid or room temperature water do not qualify as warm.
Niekel – The recipe, as stated above, is not mine, I have however used it with warm water without problem. I will however add a note that lukewarm, tepid or room temperature water do not qualify as warm.
YOU CAN BUY A PASTELLE PRESS AT MOST LATIN AMERICAN FOOD STORES IN THE US… IT WILL BE CALLED A TORTILLA PRESS… I EVEN SAW THEM SELLING ONLINE AT THE US WEBSITE www.latinmerchant.com under non food items.. Hope this helps
YOU CAN BUY A PASTELLE PRESS AT MOST LATIN AMERICAN FOOD STORES IN THE US… IT WILL BE CALLED A TORTILLA PRESS… I EVEN SAW THEM SELLING ONLINE AT THE US WEBSITE www.latinmerchant.com under non food items.. Hope this helps
hey, folks, this site is refreshing. But on the topic of pastelles,luke warm water may be a better choice. It allows the cornmeal to yeild, add it slowly and knead to a medium consistancy and cover with plastic wrap. On the topic of brand try to locate PROMASA yellow corn flour. I use only this with the best results
hey, folks, this site is refreshing. But on the topic of pastelles,luke warm water may be a better choice. It allows the cornmeal to yeild, add it slowly and knead to a medium consistancy and cover with plastic wrap. On the topic of brand try to locate PROMASA yellow corn flour. I use only this with the best results
hey, folks, this site is refreshing. But on the topic of pastelles,luke warm water may be a better choice. It allows the cornmeal to yeild, add it slowly and knead to a medium consistancy and cover with plastic wrap. On the topic of brand try to locate PROMASA yellow corn flour. I use only this with the best results
Hey…I was born in PR and raised in NYC. I ate Trini pastels 1st time in 1979. Mon…dey are good, you know. Much betta than PR pastelles by me. I would someday like to eat Trini pastels in Maracas Beach, near St. Joseph. Hmmm…can taste them now.
Hey…I was born in PR and raised in NYC. I ate Trini pastels 1st time in 1979. Mon…dey are good, you know. Much betta than PR pastelles by me. I would someday like to eat Trini pastels in Maracas Beach, near St. Joseph. Hmmm…can taste them now.
Hey…I was born in PR and raised in NYC. I ate Trini pastels 1st time in 1979. Mon…dey are good, you know. Much betta than PR pastelles by me. I would someday like to eat Trini pastels in Maracas Beach, near St. Joseph. Hmmm…can taste them now.
quick question…in the ingredients it said to use 1lb of chicken or beef and then in the recipe it said to combine chicken with beef. So do you used both meats, or just pick whichever you prefer?
Dear Bettina, you can use a chicken and beef combo, or use solely chicken or solely beef
Best Wishes!
Dear Bettina, you can use a chicken and beef combo, or use solely chicken or solely beef
Best Wishes!
quick question…in the ingredients it said to use 1lb of chicken or beef and then in the recipe it said to combine chicken with beef. So do you used both meats, or just pick whichever you prefer?
quick question…in the ingredients it said to use 1lb of chicken or beef and then in the recipe it said to combine chicken with beef. So do you used both meats, or just pick whichever you prefer?
Dear Bettina, you can use a chicken and beef combo, or use solely chicken or solely beef
Best Wishes!
LOL! That Food Network recipe is deeply disturbing!
Thanks for posting this recipe!!!I am just discovering this blog and I love it! I just had a quick question…
My parents always used pre-ground beef and it never quite had the same wonderful texture as pastels that appeared to have shredded beef inside…
Is there a particular cut of beef that I should chop up? Should it be cooked first? I hope these aren’t dumb questions
Thank you!
Sarah
LOL! That Food Network recipe is deeply disturbing!
Thanks for posting this recipe!!!I am just discovering this blog and I love it! I just had a quick question…
My parents always used pre-ground beef and it never quite had the same wonderful texture as pastels that appeared to have shredded beef inside…
Is there a particular cut of beef that I should chop up? Should it be cooked first? I hope these aren’t dumb questions
Thank you!
Sarah
[...] and keep you from a good night’s sleep. In Trinidad, you give these wonderful musical folk pastelles (like Mexican tamales, with a cornmeal dough enclosing savory chicken, beef or vegetable fillings), [...]
does any one has the recipe for pastelle pie? the ingredients for this pie is the same as for pastelles buut you bake it in apie like a shepherd pie
I tried this recipe..was I the only one who found the mixture of cornmeal and water, vERy watery..it was not coming together at all.
I tried this recipe..was I the only one who found the mixture of cornmeal and water, vERy watery..it was not coming together at all.
Yes, Slow cooked beef will shred nicely into the pastelles. just add a little Salt & Pepper to the cooked shredded beef before putting into the pastelles. Also adding a little steak sauce or lemon pepper seasoning adds flavor. but use only a very small amout.
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@trinigourmet Origin of pastelle. www.youtube.com/watch?v=GqATQSe6a... #venezuela #trinidad #hallaca #pastelle
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