Pastelles (recipe)
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 Navideo. It makes me so happy that this dish is yet another cultural tie that our geographic neighbour shares with us, despite our language differences 
Bienvenido!
The following recipe for Pastelles comes from Wendy Rahamut of Caribbean Gourmet and author of Modern Caribbean Cuisine
The Food Network also has a recipe for Trinidadian Beef Pastelles, however I must admit I find it rather ‘disturbing’. Still it got a high rating so maybe some of you adventurous types will try it and let me know how it turns out (esp. if you are familiar with the traditional recipe)
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 warm water (not tepid, lukewarm or room temperature. If in doubt boil the water first and leave it to cool for 5-10 minutes)
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.
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
what are Trinidad pastelles? http://www.trinigourmet.com/index.php/pastelles/
@sajwest @trinigourmet has a great recipe on her site! http://www.trinigourmet.com/index.php/pastelles/
@therealjovan lol try this one for size http://www.trinigourmet.com/index.php/pastelles/
We have something similar in Barbados, called conkies. They are made with steamed cornmeal, raisins, pumpkin, sweet potato, and (I think) coconut. (You can probably tell that I’ve never actually made one, ha!) You can find several recipes if you do a google search for “conkies”. They’re served wrapped in a banana leaf as well. They used to be served around Guy Fawkes day (November 5th); when Barbados became independent Guy Fawkes day was abolished, so they are now generally associated with the Independence season in November. The word conkie is a derivative of the West African/Ghanaian word “kenky”, which is used to refer to similar corn-meal based foods in that part of the world.
Hmmm… what you’re describing sounds a lot like what we call Paime
Same ingredients and same preparation as what you describe. Paimes are more sweet and dessert like. Pastelles are always meat and savoury 
People have been searching for paime on this site so i think it will be one of my upcoming posts 
Trini greedy fuh so! 
How come B’dos had Guy Fawkes day? how random
I’ve heard Trinis I know liken conkies to pastelles a few times (and then they talk about how you put meat in pastelles, and I’m like, “but that’s not like a conkie at all!”), but I’ve never heard them mention paime, so I’m looking forward to that post.
As for Barbados and Guy Fawkes day, all I can say is that they didn’t call Barbados Little England for no reason.
Also, it was probably a good excuse to set off fireworks!
heee
i am still so fascinated by the ‘Little England’ legacy 
i only learnt about it in 6th Form literature, studying George Lamming 
I regret that I was not there long enough last year to really suss it out, but i definitely could feel a different vibration 
do you feel a different vibe here? 
RE: paime, that’s odd they didn’t mention it. I think paime is like the cinderella of Trini sweets. I’ve had them, but never through a store or anything mainstream. Usually some friend of my father’s once every few years. It’s real good though
reminds me of pone a bit 
Hi Nikki
The pastelles are similar to tamales but Pastelles taste so much better…Believe me!
Oh And I took a look at the food Network Recipe and not only was it disturbing, it was ew!
Once i saw MAPLE SYRUP i was backing out the door!! ROFL!!!
has any one heard of papers you can use to wrap pastelles instead of banada leaves? I found some of these…they are labelled “papers for pasteles and tomales” but ther eand no directions for them…not sure if they’re means to wrap the pastelles directly or as an additional layer to the banana leaves…
hi Teesie
I haven’t heard of those, I’ve always just used foil (it works!). From what you’ve described It sounds like it would be an additional layer to the banana leaves. I would use them as the first layer and then use foil over it (if you don’t have banana leaves). Best of luck! 
MAPLE SYRUP?
Lilandra and I made lamb pastelles on Sunday night but we added no raisins as we do not like it in pastelles. However the pastelles were highly seasoned trini style ( onions, garlic, pimento , chives bandaniya, thyme etc ) together with capers and olives. The cornmeal dough was also seasoned with garlic, green seasonings as well as with salt and black pepper. Check ou her site for pics of the process, no recipe as yet though. Enjoy !!!!
Lilandra – gross ent?
Mom –
I wanna taste 
I like the idea of seasoning the dough! 
How can I get it to you though?
Would love to send .
Mom – aww MOM!! you tooooo sweet
don’t inconvenience yourself though, i’m sure we gonna bounce up eventually 
Hello. I like your site. Unfortunately, good pastelles are difficult to find and I have not attempted to make them yet.
Thanks J
I hope you’ll be back 
And yes, even here a good pastelle is a thing of joy 
Help! I attempted passtelles this weekend, using a similar receipe, the mixture was so liquid I had to add a bunch more corn just to make it hold toghether. then when I steamed them for over 45minutes, the dough came out so tough. Is there a special cornmeal. I use quaker brand, maybe it is not as absorbant? I see some receipes call for boiling not steaming. I was told also that the fig leaf is what keeps the corn soft.
About the yellow corn meal…please try a pre-cooked cormeal…one I use is P.A.N. white or yellow.
Store in fridge for longer use.
hi is it possible to use corn flour instead of corn meal? please reply somebody!!
If by corn flour you mean a ground precooked corn like a masa then yes… however cornstarch would not be suitable .. hope that helps
i like maple syrup and am a fan of using it creatively, but they shouldnt be called traditional trinidadian, that is just stupid.
Sarina –
I like (and agree with) your bluntness
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.
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 http://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…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!
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
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