Trini Pastelle Pie Recipe
December 8, 2017
*FC - Finely Chopped
INGREDIENTS
Beef - 1 lb
Onion - 2 medium FC
Chive - 1 bundle FC
Scotch Bonnet Pepper - 1 tsp FC
Pimento - 2 FC
Garlic - 3 FC
Chadon Beni - 3 bundles FC
Fine Thyme - 1 bundle
Ketchup - 1/2 cup
Worcestershire Sauce - 4 Dash
Capers - 3 tbsp (optional)
Raisins - 3 tbsp (optional)
Olives - 10 (optional)
Oil - To Taste (optional)
Cornmeal (very fine) - 2 1/2 cups
Salt - 1 1/4 tsp
Cayenne Pepper - 1 tsp
All Purpose Seasoning - 1 tbsp
Butter - 8 oz
Vegetable Oil - 1/4 cup
Water - 3 cups (lukewarm)
Cheese - 1/2 lb (grated)
METHOD
- Heat pan over medium heat and add beef.
- Add onion, chive, pepper, pimento, garlic, chadon beni and thyme and mix well.
- Add ketchup, worcestershire, capers, raisins and olives and mix well.
- Cover and let cool for 10-14 minutes.
- Season with salt to taste and set aside.
- Place cornmeal in a bowl.
- Add salt, cayenne and all purpose seasoning.
- Cut in butter.
- Add vegetable oil and 2 1/2 cups of water.
- Add remaining water if needed.
- Preheat oven to 350°F.
- Place half of the cornmeal mixture into a greased baking dish.
- Evenly distribute cornmeal.
- Add beef mixture.
- Cover with remaining cornmeal.
- Top with grated cheese.
- Bake for 45 minutes.
Tags:
caribbean
trinidad and tobago
christmas
pastelle
oven baked
pie
beef