- 3 cups flour
- 3 tbsp. margarine
- 2 cups water
- 2 packs mince meat (any meat of your choice)
- 5 cloves garlic
- 4 bundles chive
- 3 big thyme
- 1 small bundle culantro (chadon beni)
- 1 tsp. paprika, parsley
- 2 tsp. tomato paste
- 1/2 tsp. golden ray margarine (optional)
- 2 tbsp. capers (optional)
- 2 tbsp. raisins (optional)
- 8 olives chopped finely (optional)
- 3-4 tbsp. roucou
- pepper and salt to taste
- 2 - 3 large fig (banana) leaves
- String to tie
- Note: Nutrition facts includes the optional ingredients.
Filling: Mix the seasoning and the meat and place in a heavy pot to cook until brown. Add the roucou, tomato paste, and golden ray margarine.
Add a little pepper sauce to taste or 1 hot pepper, finely chopped. Add the rest of the ingredients. When done, remove from fire and set aside to cool.
In a deep bowl, sift the flour and cut in the cookeen margarine. Mix and slowly add the water until a soft dough is formed. Leave to rest for approximately 15 minutes.
Cut the dough into small pieces and roll into 2 inch diameter balls. Cover and rest for 5 minutes. Grease the 2 square banana leaves on the smooth side only and place on the pastelle press.
Place one rolled dough in the centre on the first leaf. Press the second greased leaf over the dough. Remove the top leaf. Fold the leaf carefully. Tie the parcels.
Repeat the process. Cook the pastelles in hot water or steam the in a double boiler for about 25-30 minutes. Drain and serve hot.
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Recipe © Simply Trini Cooking. All rights reserved