Beef Pastelle Recipe
November 30, 2016
INGREDIENTS
*FC - Finely Chopped
Beef - 1 lb
Onion - 2 medium FC
Chive - 1 bundle FC
Scotch Bonnet Pepper - 1 tsp FC
Pimento - 2 FC
Garlic - 3 cloves FC
Chadon Beni - 3 bundles FC
Fine Thyme - 1 bundle FC
Ketchup - 1/2 cup
Worcestershire Sauce - 4 Dash
Capers - 3 tbsp optional
Raisins - 3 tbsp optional
Olives - 10 optional
Blue Band Margarine - 1/4 lb
Cornmeal (very fine) - 2 cups
Water - 3 cups
Coconut Oil - 1/4 cup
Salt - 1 1/4 tsp
Banana Leaves - 3 optional
METHOD
- Heat pan over medium heat and add beef.
- Add onion, chive, pepper, pimento, garlic, chadon beni & thyme and mix well.
- Add ketchup, worcestershire sauce, capers, raisins & olives and mix well.
- Cover and let cook for 10-14 minutes.
- Season with salt to taste and set aside.
- Combine cornmeal, blue band margarine, water, coconut oil and salt.
- Divide into 12 balls.
- Cover with a warm damp cloth.
- Singe banana leaves.
ASSEMBLY
- Dip each ball into oil.
- Place in press and press.
- Add 2 tbsp of filling.
- Fold pastelle.
- Wrap foil tight.
- Steam for 20-25 minutes.
- Let cool and enjoy.