When I think about a Christmas food item I immediately look for pastelles .In my home this is something we stock up on until the end of January because we love it so much. A pastelle is a beautiful marriage between a soft cornmeal dough and tasty meat or even vegetables. People always think pastelles are a bit time consuming but with great company, an easy recipe and some Ponche de Crème it’s a breeze. So invite someone over and get started! Enjoy and Seasons Greetings!
3tbsp Cuisine Soy bean oil
1/4 cup Cuisine raisins
2 cups corn meal
3 cups lukewarm water
2 tbsp soft butter
1/4 cup Roucou
1 tbsp. small capers
1 1/4 lbs minced meat
2 medium onions
2 tbsp chadon Beni
3 tbsp pimento pepper
3 tbsp minced garlic
1 tbsp fresh fine thyme
2 tbsp chives
3 tbsp. tomato ketchup
1/2 cup olives finely chopped
Fresh banana leaves
Salt and pepper to taste
In a pot place oil and allow to heat.
Sauté vegetables and herbs for about 2 minutes. Then add the beef and allow to cook down for 15 minutes.
Add ketchup, raisins, olives, capers and roucou and let it cook for 1-2 minutes then set aside.
To make the dough mix cornmeal, butter, salt and black pepper. Add water and mix well. Let the mixture sit for 5 minutes. Note : ( both cornmeal or corn flour can be used just make sure to read the packet carefully as the quantities may vary)
Clean and cut the fig leaves to your liking (size). On a stove pass the leaves over the flame allowing it to soften.
Using the pastille press place two greased leaves down and put dough ball in the centre. Press down hard allowing the dough to become flat.
Fill the dough with minced beef mixture and take the sides of the leaf and fold over .Note 🙁 Please see video on how to fold the pastelles)
Next warp the pastelles in foil and continue this process until all the pastelles have been made.
Heat a deep pot on medium until a boil develops. Put a strainer and place the pastelles leaving for 15-20 minutes. Note:( a steam cooker can be used here as well)