Pastelle

Name: Pastelle
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Trinidadian
Ingredients: 1 lb ground beef; 2 cups cornmeal; 6 tbsp butter; 2 cups water; 1/2 cup onion, finely diced; 4 cloves garlic, minced; 1/4 cup fresh cilantro, chopped; 3 tbsp fresh green seasoning (cilantro and culinary herbs), chopped; 1/2 cup tomato, diced; 1/2 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; 12 corn husks (or banana leaves), soaked

A traditional Trinidadian delicacy featuring a savory cornmeal and butter dough wrapped around seasoned ground meat, then boiled and served as a hearty appetizer or light meal.

70 minHardServes 6420 cal/serving

TrinidadianAppetizerStovetopStandard

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Ingredients

1 lb ground beef
2 cups cornmeal
6 tbsp butter
2 cups water
1/2 cup onion, finely diced
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
3 tbsp fresh green seasoning (cilantro and culinary herbs), chopped
1/2 cup tomato, diced
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
12 corn husks (or banana leaves), soaked

Instructions

1

Soak 12 soaked corn husks (or banana leaves) in warm water for 15 minutes to soften.
2

Heat 1 tbsp butter in a skillet over medium heat. Add 1 lb ground beef, 1/2 cup finely diced onion, and 4 cloves minced garlic. Cook until beef is browned, breaking it apart as it cooks, about 5-7 minutes.
3

Stir in 1/2 cup diced tomato, 1/2 tsp ground cumin, 1/4 cup chopped fresh cilantro, 3 tbsp chopped fresh green seasoning (cilantro and culinary herbs), half the 1 tsp salt, and half the 1/2 tsp black pepper. Simmer for 3-4 minutes. Set filling aside.
4

In a pot, bring 2 cups water to a boil with remaining salt and black pepper. Gradually whisk in 2 cups cornmeal in a thin stream, stirring constantly to avoid lumps.
5

Continue stirring and cooking for 5 minutes as the cornmeal thickens. Stir in remaining 6 tbsp butter until fully incorporated. Let cool slightly.
6

Lay a soaked corn husks (or banana leaves) flat. Spread about 3 tablespoons of cornmeal mixture in the center. Place 2 tablespoons of ground beef filling in the middle.
7

Fold the corn husks (or banana leaves) sides up and over the filling to create a package, enclosing it completely.
8

In a large pot of boiling water, carefully place wrapped pastelles seam-side down. Boil for 15-20 minutes until the pastelles float and the dough is set.
9

Remove with a slotted spoon and serve hot, either in the husks or unwrapped on a plate.

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Questions

What is Pastelle?

A traditional Trinidadian delicacy featuring a savory cornmeal and butter dough wrapped around seasoned ground meat, then boiled and served as a hearty appetizer or light meal. This reference files it under Trinidadian appetizer: made on the stovetop, rated hard and about 70 minutes start to finish.

How much time should I plan for Pastelle?

As written, 70 minutes: 30 of prep and 40 of cooking. The longest single stretch is the hands-off wait in step 8, 20 minutes.

What should Pastelle look like when it is ready?

Go by the cues in the method rather than the clock. Step 8: cook until the pastelles float and the dough is set.

What can I use instead of cilantro in Pastelle?

The entry for Pastelle calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use ground turkey instead of ground beef in Pastelle?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Pastelle uses 1 lb ground beef.

Can I make Pastelle dairy-free?

Yes. The dairy in Pastelle is 6 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

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