- In Trinidad, Christmas is Parang! (video)
- Trinidad Black Cake (recipe)
- Carmen’s Jamaican Ginger Beer (recipe)
- Sorrel Drink (recipe & video)
- Trinidad Pastelles (recipe) now with Delicious Vegan Option!
- Punch de Creme (recipe)
- Trinidad Paime (recipe)
- Jamaican Sorrel Rum Punch (recipe & video)
- Tropical Xmas Holiday Tablescapes
- QUICK GINGER BEER Recipe at Epicurious.com
One of Trinidad’s seasonal delights, pastelles are a steamed cornmeal pie wrapped in banana leaves and filled with stewed meat, olives, and raisins. I’ve been told that they are very similar to Latin American tamales, and indeed Venezualan foodblogger Tomasnomas has a link to the exact same dish, referring to it on his blog as Tamal Navideño. It makes me so happy that this dish is yet another cultural tie that our geographic neighbour shares with us, despite our language differences 
On this page you will find two approaches towards pastelles. Firstly there is the traditional meat-based recipe for pastelles which comes from Wendy Rahamut of Caribbean Gourmet and author of Modern Caribbean Cuisine
Up until now most of the local attempts at a meat-free pastelle have used soya mince or lentils as fillings and, at the risk of causing offense, I have usually found them rather underwhelming. We’re a creative people, surely we could come up with something exciting, something that would make meat-eaters want seconds for themselves, something a little more Caribbean Glam! Yet I myself, wasn’t sure what direction to go in.
It wasn’t until I received a copy of Taymer Mason‘s “Caribbean Vegan
I hope you enjoy it as well!
Note: I often get asked about fish pastelles. For fish pastelles I prefer working with steamed and shredded mild white fish. Tuna is a common choice but I find that it often imparts a dry, harsh quality to the pastelle. Taking the extra time to steam and shred white fish lends to a much moister and delicately flavoured result. It can then be combined with the remaining ingredients of the meat-based filling.
Also, for those with problems with the cornmeal coming together. It’s very important to use hot water otherwise the cornmeal will not swell adequately. The original recipe called for lukewarm, but I have modified it to reflect my own practice.
Trinidadian Beef/Chicken Pastelles
To prepare fig leaves, steam them in a large pot of boiling water for ten minutes until they become pliable and soft. They may also be softened by waving them over an open flame. You can also use sheets of tin foil.
Cornmeal dough and pastelle assembly
Ingredients
2 cups yellow cornmeal
3 cups hot water
1/2 cup butter
1 1/4 tsp salt
1. In a food processor or by hand, combine cornmeal with butter and salt.
2. Add water and process to make a soft, pliable dough.
3. Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.
4. Place one piece of dough on a greased fig leaf and press into an eight-inch square.
5. Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.
6. Wrap in fig leaf and tie into a neat package. (you can also use foil)
7. Steam pastelles for 45 minutes until cooked.
Makes 12-15 pastelles.
Chicken and Beef pastelle filling
1 lb chopped beef and chicken, chicken only, or beef only
2 onions, finely chopped
2 tbs olive oil
1 cup chopped chives
1/4 cup chopped fresh thyme
2 pimento peppers, chopped
4 cloves garlic, chopped
1 tbs chopped celery
1/2 Congo pepper, seeded and chopped (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4 cup tomato sauce
4 tbs capers
3 tbs stuffed olives, sliced
1/4 cup raisins
2 tbs fresh thyme
1. Combine beef with chicken. Add salt and black pepper.
2. Add a quarter-cup chopped chives and one tablespoon thyme.
3. In a large saute pan heat olive oil.
4. Add onion and garlic. Saute until fragrant.
5. Add pimento peppers, remaining chive, pepper and thyme.
6. Add meat and cook until brown.
7. Add tomato sauce, cover and simmer for about 15 minutes.
8. Add raisins, capers and olives and stir to combine.
9. Cook for about five minutes more. Taste and adjust seasoning.
10. Add two tablespoons fresh thyme and stir to combine.
11. Remove from heat and cool.
12. Prepare dough as in recipe above and fill and fold pastelles as indicated.
Makes 12-15 pastelles.
Sarina’s Vegan Sweet Potato Pastelles
Ingredients:
2 1/2 cups finely grated sweet potato
2 medium-large onions, minced
1 cup chopped chives
2 pimento peppers, minced
2 cloves garlic, minced
1 tablespoon dried thyme
1 tsp freshly ground black pepper
1 tsp salt
1 tablespoon olive oil
3 tablespoons chopped olives
1/4 cup raisins
1/4 cup water
3 tablespoons margarine
1 tablespoon browning
1/4 cup brown sugar
1 tablespoon tomato paste
Method:
1. Combine first 8 ingredients (sweet potato through salt) in large mixing bowl.
2. Heat olive oil over medium heat
3. Add potato mixture, sauté for 5 minutes.
4. Turn off heat
5. Add water, margarine, browning, brown sugar and tomato paste.
6. Stir to combine.
7. Add raisins and olives.
8. Stir to combine.
9. Taste and adjust seasonings (especially salt and pepper) to suit.
10. Proceed to fill pastelles as above
Want even more Pastelle related info?
Why not check out the following two links from fellow Trini Food Blogger ‘Can Cook Must Cook’!
• Can Cook Must Cook provides two additional recipes for Trinidadian pastelles
• Can Cook Must Cook provides an interesting history of the Trinidadian pastelle
This post was originally published November 27, 2006. It has been updated twice since then.
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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what are Trinidad pastelles? www.trinigourmet.com/index.php/pastelles/
what are Trinidad pastelles? www.trinigourmet.com/index.php/pastelles/
what are Trinidad pastelles? www.trinigourmet.com/index.php/pastelles/
@sajwest @trinigourmet has a great recipe on her site! www.trinigourmet.com/index.php/pastelles/
@sajwest @trinigourmet has a great recipe on her site! www.trinigourmet.com/index.php/pastelles/
@therealjovan lol try this one for size www.trinigourmet.com/index.php/pastelles/
@sajwest @trinigourmet has a great recipe on her site! www.trinigourmet.com/index.php/pastelles/
@therealjovan lol try this one for size www.trinigourmet.com/index.php/pastelles/
We have something similar in Barbados, called conkies. They are made with steamed cornmeal, raisins, pumpkin, sweet potato, and (I think) coconut. (You can probably tell that I’ve never actually made one, ha!) You can find several recipes if you do a google search for “conkies”. They’re served wrapped in a banana leaf as well. They used to be served around Guy Fawkes day (November 5th); when Barbados became independent Guy Fawkes day was abolished, so they are now generally associated with the Independence season in November. The word conkie is a derivative of the West African/Ghanaian word “kenky”, which is used to refer to similar corn-meal based foods in that part of the world.
We have something similar in Barbados, called conkies. They are made with steamed cornmeal, raisins, pumpkin, sweet potato, and (I think) coconut. (You can probably tell that I’ve never actually made one, ha!) You can find several recipes if you do a google search for “conkies”. They’re served wrapped in a banana leaf as well. They used to be served around Guy Fawkes day (November 5th); when Barbados became independent Guy Fawkes day was abolished, so they are now generally associated with the Independence season in November. The word conkie is a derivative of the West African/Ghanaian word “kenky”, which is used to refer to similar corn-meal based foods in that part of the world.
Hmmm… what you’re describing sounds a lot like what we call Paime
Same ingredients and same preparation as what you describe. Paimes are more sweet and dessert like. Pastelles are always meat and savoury 
People have been searching for paime on this site so i think it will be one of my upcoming posts 
Trini greedy fuh so! 
How come B’dos had Guy Fawkes day? how random
Hmmm… what you’re describing sounds a lot like what we call Paime
Same ingredients and same preparation as what you describe. Paimes are more sweet and dessert like. Pastelles are always meat and savoury 
People have been searching for paime on this site so i think it will be one of my upcoming posts 
Trini greedy fuh so! 
How come B’dos had Guy Fawkes day? how random
I’ve heard Trinis I know liken conkies to pastelles a few times (and then they talk about how you put meat in pastelles, and I’m like, “but that’s not like a conkie at all!”), but I’ve never heard them mention paime, so I’m looking forward to that post.
As for Barbados and Guy Fawkes day, all I can say is that they didn’t call Barbados Little England for no reason.
Also, it was probably a good excuse to set off fireworks!
I’ve heard Trinis I know liken conkies to pastelles a few times (and then they talk about how you put meat in pastelles, and I’m like, “but that’s not like a conkie at all!”), but I’ve never heard them mention paime, so I’m looking forward to that post.
As for Barbados and Guy Fawkes day, all I can say is that they didn’t call Barbados Little England for no reason.
Also, it was probably a good excuse to set off fireworks!
heee
i am still so fascinated by the ‘Little England’ legacy 
i only learnt about it in 6th Form literature, studying George Lamming 
I regret that I was not there long enough last year to really suss it out, but i definitely could feel a different vibration 
do you feel a different vibe here? 
RE: paime, that’s odd they didn’t mention it. I think paime is like the cinderella of Trini sweets. I’ve had them, but never through a store or anything mainstream. Usually some friend of my father’s once every few years. It’s real good though
reminds me of pone a bit 
heee
i am still so fascinated by the ‘Little England’ legacy 
i only learnt about it in 6th Form literature, studying George Lamming 
I regret that I was not there long enough last year to really suss it out, but i definitely could feel a different vibration 
do you feel a different vibe here? 
RE: paime, that’s odd they didn’t mention it. I think paime is like the cinderella of Trini sweets. I’ve had them, but never through a store or anything mainstream. Usually some friend of my father’s once every few years. It’s real good though
reminds me of pone a bit 
Hi Nikki
The pastelles are similar to tamales but Pastelles taste so much better…Believe me!
Hi Nikki
The pastelles are similar to tamales but Pastelles taste so much better…Believe me!
Oh And I took a look at the food Network Recipe and not only was it disturbing, it was ew!
Oh And I took a look at the food Network Recipe and not only was it disturbing, it was ew!
Once i saw MAPLE SYRUP i was backing out the door!! ROFL!!!
Once i saw MAPLE SYRUP i was backing out the door!! ROFL!!!
Once i saw MAPLE SYRUP i was backing out the door!! ROFL!!!
has any one heard of papers you can use to wrap pastelles instead of banada leaves? I found some of these…they are labelled “papers for pasteles and tomales” but ther eand no directions for them…not sure if they’re means to wrap the pastelles directly or as an additional layer to the banana leaves…
has any one heard of papers you can use to wrap pastelles instead of banada leaves? I found some of these…they are labelled “papers for pasteles and tomales” but ther eand no directions for them…not sure if they’re means to wrap the pastelles directly or as an additional layer to the banana leaves…
has any one heard of papers you can use to wrap pastelles instead of banada leaves? I found some of these…they are labelled “papers for pasteles and tomales” but ther eand no directions for them…not sure if they’re means to wrap the pastelles directly or as an additional layer to the banana leaves…
hi Teesie
I haven’t heard of those, I’ve always just used foil (it works!). From what you’ve described It sounds like it would be an additional layer to the banana leaves. I would use them as the first layer and then use foil over it (if you don’t have banana leaves). Best of luck! 
hi Teesie
I haven’t heard of those, I’ve always just used foil (it works!). From what you’ve described It sounds like it would be an additional layer to the banana leaves. I would use them as the first layer and then use foil over it (if you don’t have banana leaves). Best of luck! 
MAPLE SYRUP?
MAPLE SYRUP?
Lilandra and I made lamb pastelles on Sunday night but we added no raisins as we do not like it in pastelles. However the pastelles were highly seasoned trini style ( onions, garlic, pimento , chives bandaniya, thyme etc ) together with capers and olives. The cornmeal dough was also seasoned with garlic, green seasonings as well as with salt and black pepper. Check ou her site for pics of the process, no recipe as yet though. Enjoy !!!!
Lilandra and I made lamb pastelles on Sunday night but we added no raisins as we do not like it in pastelles. However the pastelles were highly seasoned trini style ( onions, garlic, pimento , chives bandaniya, thyme etc ) together with capers and olives. The cornmeal dough was also seasoned with garlic, green seasonings as well as with salt and black pepper. Check ou her site for pics of the process, no recipe as yet though. Enjoy !!!!
Lilandra – gross ent?
Mom –
I wanna taste 
I like the idea of seasoning the dough! 
Lilandra – gross ent?
Mom –
I wanna taste 
I like the idea of seasoning the dough! 
How can I get it to you though?
Would love to send .
How can I get it to you though?
Would love to send .
Mom – aww MOM!! you tooooo sweet
don’t inconvenience yourself though, i’m sure we gonna bounce up eventually 
Mom – aww MOM!! you tooooo sweet
don’t inconvenience yourself though, i’m sure we gonna bounce up eventually 
Hello. I like your site. Unfortunately, good pastelles are difficult to find and I have not attempted to make them yet.
Thanks J
I hope you’ll be back 
And yes, even here a good pastelle is a thing of joy 
Hello. I like your site. Unfortunately, good pastelles are difficult to find and I have not attempted to make them yet.
Thanks J
I hope you’ll be back 
And yes, even here a good pastelle is a thing of joy 
Help! I attempted passtelles this weekend, using a similar receipe, the mixture was so liquid I had to add a bunch more corn just to make it hold toghether. then when I steamed them for over 45minutes, the dough came out so tough. Is there a special cornmeal. I use quaker brand, maybe it is not as absorbant? I see some receipes call for boiling not steaming. I was told also that the fig leaf is what keeps the corn soft.
Help! I attempted passtelles this weekend, using a similar receipe, the mixture was so liquid I had to add a bunch more corn just to make it hold toghether. then when I steamed them for over 45minutes, the dough came out so tough. Is there a special cornmeal. I use quaker brand, maybe it is not as absorbant? I see some receipes call for boiling not steaming. I was told also that the fig leaf is what keeps the corn soft.
About the yellow corn meal…please try a pre-cooked cormeal…one I use is P.A.N. white or yellow.
Store in fridge for longer use.
About the yellow corn meal…please try a pre-cooked cormeal…one I use is P.A.N. white or yellow.
Store in fridge for longer use.
hi is it possible to use corn flour instead of corn meal? please reply somebody!!
If by corn flour you mean a ground precooked corn like a masa then yes… however cornstarch would not be suitable .. hope that helps
hi is it possible to use corn flour instead of corn meal? please reply somebody!!
If by corn flour you mean a ground precooked corn like a masa then yes… however cornstarch would not be suitable .. hope that helps
i like maple syrup and am a fan of using it creatively, but they shouldnt be called traditional trinidadian, that is just stupid.
i like maple syrup and am a fan of using it creatively, but they shouldnt be called traditional trinidadian, that is just stupid.
Sarina –
I like (and agree with) your bluntness
Sarina –
I like (and agree with) your bluntness