📝 About This Recipe
A cornerstone of the Trinidadian Christmas tradition, these pastelles are delicate cornmeal envelopes filled with a deeply seasoned, aromatic meat stuffing. Wrapped in softened banana leaves and steamed to perfection, they offer a complex harmony of sweet raisins, salty capers, and the signature punch of Caribbean green seasoning. Each bite is a nostalgic journey into the heart of island festivities, representing a beautiful fusion of Indigenous, Spanish, and African culinary influences.
🥗 Ingredients
The Savory Meat Filling
- 1 lb Ground Beef or Pork (or a 50/50 mix)
- 3 tablespoons Caribbean Green Seasoning (blend of shado beni, garlic, ginger, and pimento peppers)
- 1 medium Onion (finely minced)
- 3 stalks Scallions (finely chopped)
- 2 tablespoons Capers (drained)
- 1/4 cup Raisins (chopped)
- 1/4 cup Pitted Green Olives (chopped)
- 1 teaspoon Thyme (fresh leaves)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Tomato Paste
The Cornmeal Dough
- 2 cups Yellow Cornmeal (fine ground (Promasa or P.A.N. brand recommended))
- 3 cups Warm Water (adjust for consistency)
- 4 tablespoons Salted Butter (melted)
- 1 teaspoon Salt
- 2 tablespoons Vegetable Oil (to prevent sticking)
Wrapping and Assembly
- 15-20 pieces Banana Leaves (cut into 10x10 inch squares and singed over an open flame)
- 1/4 cup Cooking Oil (for greasing the leaves)
- 1 roll Kitchen Twine (for tying the parcels)
👨🍳 Instructions
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1
Prepare the filling: In a large skillet over medium heat, brown the ground meat until no longer pink. Drain any excess fat.
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2
Add the green seasoning, onions, scallions, and thyme to the meat. Sauté for 5 minutes until the aromatics are soft and fragrant.
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3
Stir in the tomato paste, Worcestershire sauce, capers, raisins, and olives. Reduce heat to low and simmer for 10-15 minutes to allow flavors to meld. The mixture should be moist but not runny. Set aside to cool completely.
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4
Prepare the banana leaves: Clean the leaves with a damp cloth. Gently pass each leaf over a low gas flame until it turns bright green and becomes pliable. This prevents them from cracking during folding.
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5
Make the dough: In a large bowl, combine the cornmeal and salt. Gradually whisk in the warm water and melted butter. Knead lightly until a soft, smooth, pliable dough forms that doesn't stick to your hands. Divide into 12-15 golf-ball-sized spheres.
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6
Grease the dull side of a banana leaf square with a little oil. Place a dough ball in the center.
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7
Press the dough ball down into a thin, even circle (about 5-6 inches wide) using your fingers or a pastelle press. It should be thin enough to be delicate but thick enough to hold the filling.
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8
Place 1.5 to 2 tablespoons of the meat filling in the center of the dough circle.
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9
Carefully fold the leaf so the dough closes over the meat, creating a rectangular parcel. Fold the sides of the leaf in first, then the top and bottom to seal it completely.
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10
Tie the parcel securely with kitchen twine, like a small gift, to ensure it doesn't open during steaming.
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11
Repeat the process for the remaining dough and filling.
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12
Set up a large steamer with boiling water. Place the pastelles in the steamer basket, being careful not to overcrowd them.
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13
Steam the pastelles for 45 to 60 minutes. Check the water level occasionally and replenish with boiling water if needed.
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14
Remove from the steamer and let them rest for at least 15-20 minutes before unwrapping. This allows the cornmeal to set properly.
💡 Chef's Tips
Always singe your banana leaves; if you skip this, they will crack and your pastelles will leak. If you can't find fresh banana leaves, frozen ones work well—just thaw and wipe them dry first. Ensure the meat filling is completely cooled before assembly to prevent the dough from melting or becoming too soft. For a vegetarian version, swap the meat for a mixture of minced mushrooms, soy crumbles, and extra lentils. Pastelles freeze beautifully! Simply cool them completely after steaming and freeze in airtight bags for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a side of spicy Trinidadian pepper sauce for a heat kick. Pair with a cold glass of Sorrel or Ginger Beer for the ultimate Christmas experience. Accompany with a slice of traditional hops bread or Caribbean-style ham. Enjoy as a standalone snack or as part of a larger holiday spread with black cake and pelau.