Exotic Trini Pastelles

Hey guys so another Trini favorite are Pastelles. These are a traditional Trini Christmas delicacy and one I absolutely love. They are easy to prepare however a little time consuming. you can make these pastelles with either chicken, beef or vegetables. I will be using chicken for this recipe. 


Ingredients for dough

2 cups yellow cornmeal
3 cups warm water
1      tbs chopped shadow benni leaves
1/4   cup chopped fresh thyme
2 cloves garlic chopped
1/2 cup butter
11/4 tsp salt

Method for dough

In a food processor or by hand, combine cornmeal with all dry ingredients, Add enough water (begin by adding just two cups) water and process to make a soft, pliable dough. If needed add a little more water. Divide the dough into 12 balls of dough. Cover with a damp cloth to prevent drying.

Ingredients for filling

1 lb chopped or freshly minced chicken
2 onions, finely chopped
2 tbs olive oil
1 cup chopped chives
2 1/4cup chopped fresh thyme
2 pimento peppers chopped
4 cloves garlic chopped
1 tbs chopped celery
2      tbs chopped shadow benni leaves
1/2 congo pepper, seeded and chopped, (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4 cup tomato sauce
4 tbs capers
3 tbs stuffed olives, sliced
1/4 cup raisins


Method for filling

 Add salt and black pepper to chicken. Add 1/4 cup chopped chives and one tbs thyme and 2 tbs shadow benni leaves. In a large sauté pan heat olive oil, add onion, garlic and sauté until fragrant. Add pimento peppers, add remaining chive, pepper, and thyme, add meat and cook until brown. Add tomato sauce cover and simmer for about 15 minutes. Add raisins, capers and olives and stir to combine. Cook for about five minutes more, taste and adjust seasoning and salt. Add two tbs fresh thyme and stir to combine. Remove from heat and cool. 

Place one piece of dough on a greased fig leaf, and press to an eight-inch width, spoon two tablespoons filling onto the middle of the dough and fold and seal pastelles. Wrap in fig leaf and tie into a neat package. Steam pastelles in water with garlic and fresh green seasoning for 45 minutes or until cooked. Makes 12 to 15 pastelles

Wrapping them in fig leaves to steam makes all the difference with the overall flavor and also makes a much better textured pastelle. The leaves allow the steam to penetrate the pastelles allowing the corn to absorb the moisture and heat and so lock in the flavor of the corn. Enjoy!!!