Brunswick Sardine Pastelle

Ingredients

Olive Oil - 1/4 cup

Diced Onions - 1 1/2 cups

Diced Hot Peppers - 2 tsp

Diced Pimento - 1/3 cup

Minced Garlic - 3 tbsp

Fine Thyme - 5 sprigs

Boneless Sardines in Spring Water- 3 tins

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Ketchup - 1/2 cup

Capers - 3 tbsp

Sliced Olives - 1/4 cup

Raisins - 3 tbsp

Salt - 2 tsp

Black Pepper - 1/2 tsp

Chopped Chive - 1/3 cup

Chopped Chadon Beni - 1/2 cup

Fine Cornmeal - 2 cups

Salt - 1 1/4 tsp

Melted unsalted Butter - 4 oz

Coconut Oil - 1/4 cup

Warm Water - 3 cups

Banana Leaves - 12 pcs

Foil - 12 pcs

Method:

1.⁠ ⁠Heat pan over medium heat and add olive oil

2.  Add onion, pepper, pimento, garlic & thyme and mix well. Allow to cook until onions are translucent.

3.⁠ ⁠Add sardines, ketchup, capers, raisins, olives, salt & black pepper and mix well

4.⁠ ⁠Cover and let cook for 5 minutes.

5.⁠ ⁠Transfer and allow to cool.

6.⁠ ⁠Combine cornmeal, salt, butter, coconut oil and water.

7.⁠ ⁠Divide into 12 balls

8.⁠ ⁠Cover with a warm damp cloth.

Assembly:

1.⁠ ⁠Dip each ball into oil.

2.⁠ ⁠Place in press and press

3.⁠ ⁠Add 2 tbsp of filling.

4.⁠ ⁠Fold pastelle.

5.⁠ ⁠Wrap tightly in foil.

6.⁠ ⁠Steam for 20-25 minutes.

7.⁠ ⁠Allow to rest for 15 minutes.

8. Enjoy!