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pastelle filling - beef

Pastelle Filling -Beef

Learn how to make a mouthwatering beef filling for pastelles. Follow our step-by-step guide to take your pastelles to another level!
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Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Cuisine: Caribbean, Tobago, Trinidad
Author: baidawi

Ingredients

  • 2 ½ 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
  • ½ cup capers
  • 1 tbsp chili powder
  • ½ tbsp geera/cumin powder
  • ¼ 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

Instructions

  • 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.
  • Remove beef from pot then add oil.
  • Saute onion with chili powder, geera and clove powder for 1 minute.
  • Add garlic then saute for 30 seconds to 1 minute.
  • Add green seasoning and tomato paste then saute for 1 minute.
  • Add beef to the pot then add water, roucou and bay leaves.
  • Add a few liberal dashes of Angostura 200 Year, Limited Edition Bitters or Angostura Aromatic Bitters.
  • Add raisins then season with salt and black pepper to taste.
  • Bring pot to a simmer on high heat then reduce heat to low.
  • Cover and allow to cook for 45 minutes.
  • Add olives and capers then finish with fresh thyme.
  • Allow to cool to room temperature before filling your pastelles.
  • Enjoy!

Video

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