Beef Pastelle Recipe

INGREDIENTS

*FC - Finely Chopped

Beef - 1 lb

Onion - 2 medium FC

Chive - 1 bundle FC

Scotch Bonnet Pepper - 1 tsp FC

Pimento - 2 FC

Garlic - 3 cloves FC

Chadon Beni - 3 bundles FC

Fine Thyme - 1 bundle FC

Ketchup - 1/2 cup

Worcestershire Sauce - 4 Dash

Capers - 3 tbsp optional

Raisins - 3 tbsp optional

Olives - 10 optional

Blue Band Margarine - 1/4 lb

Cornmeal (very fine) - 2 cups

Water - 3 cups

Coconut Oil - 1/4 cup

Salt - 1 1/4 tsp

Banana Leaves - 3 optional

METHOD

1. Heat pan over medium heat and add beef.

2. Add onion, chive, pepper, pimento, garlic, chadon beni & thyme and mix well.

3. Add ketchup, worcestershire sauce, capers, raisins & olives and mix well.

4. Cover and let cook for 10-14 minutes.

5. Season with salt to taste and set aside.

6. Combine cornmeal, blue band margarine, water, coconut oil and salt.

7. Divide into 12 balls.

8. Cover with a warm damp cloth.

9. Singe banana leaves.

ASSEMBLY

1. Dip each ball into oil.

2. Place in press and press.

3. Add 2 tbsp of filling.

4. Fold pastelle.

5. Wrap foil tight.

6. Steam for 20-25 minutes.

7. Let cool and enjoy. ​

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