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

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.

Questions

Can I make Pastelle dairy-free?

Yes. The dairy in this entry 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.

How long does Pastelle keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pastelle?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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