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Loading...A beloved Trinidadian Christmas staple, these savory parcels feature a tender cornmeal dough wrapped around a richly spiced beef filling studded with raisins and olives. Traditionally wrapped in banana leaves and simmered, pastelles bring the warm aroma of Caribbean holiday cooking to any table.
Prep Time45 mins
Cook Time75 mins
Total Time120 mins
Servings8
Yield8 pastelles
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 52 gCarbs
- 5 gFiber
- 9 gSugar
- 24 gProtein
- 720 mgSodium
- 640 mgPotassium
- 85 mgCalcium
- 5 mgIron
- 14 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the cornmeal dough
- 3 cups yellow cornmeal (fine-grind, parched if available)
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tsp granulated sugar
- 1 tsp baking powder
- 3 tbsp cold unsalted butter, cubed
- 1 1/2 cups warm beef or chicken stock
- 2 tbsp olive oil
For the spiced beef filling
- 1 1/2 lbs boneless beef chuck, finely chopped or ground
- 1 tbsp vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 small green bell pepper, finely chopped
- 2 scallions, sliced
- 1 tbsp fresh thyme leaves
- 2 tbsp Caribbean curry powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp black pepper
- 2 tbsp Worcestershire sauce
- 1 cup beef stock
- 1/4 cup golden raisins
- 1/4 cup pitted green olives, chopped
- 2 tbsp capers, drained
- 1 tbsp brown sugar
- Salt to taste
For wrapping and assembly
- 8 pieces banana leaf (8×10 inch), softened over flame, or aluminum foil
- 2 tbsp olive oil or melted butter for brushing
Directions
- Make the filling first: heat oil in a heavy skillet over medium-high heat. Add the beef and brown deeply for 8-10 minutes until caramelized. Stir in onion, garlic, bell pepper, scallions, and thyme; cook 5 minutes until softened.
- Add curry powder, cumin, paprika, allspice, cinnamon, black pepper, and brown sugar to the beef and toast for 1 minute until fragrant. Pour in Worcestershire sauce and stock; simmer uncovered 25-30 minutes until thick and glossy. Fold in raisins, olives, and capers. Cool completely.
- Prepare the dough: whisk cornmeal, flour, salt, sugar, and baking powder in a large bowl. Cut in butter until crumbly. Add warm stock and olive oil; mix to a soft, pliable dough. Cover and rest 20 minutes.
- Divide dough into 8 equal balls. On a sheet of plastic or parchment, roll each ball into a 6-inch round, about 1/8 inch thick.
- Place 3-4 tablespoons of cooled filling in the center of each round. Fold the dough over to enclose filling, pinching edges tightly to seal and forming a half-moon patty.
- Cut banana leaves into rectangles and briefly pass over an open flame to soften. Place each pastelle on a leaf, fold the leaf over to wrap tightly, and tie with kitchen twine (or wrap securely in foil if using foil).
- Bring a large pot of water to a gentle boil. Lower wrapped pastelles into the water in batches; they should be fully submerged. Simmer 60-75 minutes, adding water as needed to keep them covered.
- Carefully remove pastelles and let rest 5 minutes before unwrapping. Brush tops with melted butter and serve warm with pepper sauce or a side of green salad.
Cook’s Notes
- Parched cornmeal (roasted corn flour) gives the most authentic Trinidadian flavor; find it at Caribbean markets or toast regular cornmeal in a dry skillet until golden.
- Always cool the filling completely before wrapping or it will steam the dough and cause tearing.
- Pastelles freeze beautifully: wrap uncooked parcels in foil and freeze up to 3 months; simmer directly from frozen for 90 minutes.
- Serve with a fiery Scotch bonnet pepper sauce and a wedge of lime for true Trini holiday flavor.
- If banana leaves are unavailable, double-wrap in parchment then foil to mimic the moisture retention and subtle grassy aroma.
