Pastelle Filling -Beef

Making a great pastelle requires very specific attention to very specific details. The cornmeal dough must be prepared correctly to achieve the perfect texture. The pastelle itself should be wrapped in singed banana leaf. The ratio of filling to dough must be well balanced. And of course, the filling should be flavorful.

Even though I have enjoyed different types of pastelles over the years, beef remains my favorite to date. Achieving the perfect beef filling for pastelle is not complicated. Choosing the right ingredients and following a few key steps in the cooking process will result in a most delicious beef pastelle filling.

We’re taking things up a notch in this recipe with Angostura 200 year, Limited Edition Bitters. However the Aromatic Bitters will work just as well.

Pastelle Filling – Beef

Ingredients

• 2 1/2 lbs regular minced beef
• Angostura 200 year – limited edition bitters
• 1 large onion (finely chopped)
• 5 cloves garlic (minced)
• 4 sprigs portuguese thyme
• 2 bay leaves
• 1 cup raisins
• 1 cup pitted olives (sliced)
• 1/2 cup capers
• 1 tbsp chili powder
• 1/2 tbsp geera/cumin powder
• 1/4 tsp clove powder
• 3 tbsp green seasoning
• 2 tbsp tomato paste
• 1 tbsp roucou
• 2 tbsp oil for sautéing
• salt & black pepper (to taste)
• 3 cups water

Method

1. Add beef to a pot or pan, season with salt & black pepper then cook on medium/high heat until all the moisture has evaporated and beef starts to fry.
2. Remove beef from pot then add oil.
3. Saute onion with chili powder, geera and clove powder for 1 minute.
4. Add garlic then saute for 30 seconds to 1 minute.
5. Add green seasoning and tomato paste then saute for 1 minute.
6. Add beef to the pot then add water, roucou and bay leaves.
7. Add a few liberal dashes of Angostura 200 Year, Limited Edition Bitters or Angostura Aromatic Bitters.
8. Add raisins then season with salt and black pepper to taste.
9. Bring pot to a simmer on high heat then reduce heat to low.
10. Cover and allow to cook for 45 minutes.
11. Add olives and capers then finish with fresh thyme.
12. Allow to cool to room temperature before filling your pastelles.
13. Enjoy!

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