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Old-Style Holiday Pastelles
by Dave
DeWitt and Mary Jane Wilan
Tamales are traditionally served during the
Christmas holidays all over the New World, and T&T is no exception. These
pastelles (filled pastries), with their banana leaf wrap, are clearly more
influenced by the Central American style than by the Mexican. This version
features the old way of using the corn, rather than making a dough from
cornmeal.
Yield: 12 pastelles
Ingredients:
- 1 pound beef steak, minced or ground
- 1 pound lean pork, minced or ground
- 1/3 cup vegetable oil
- 1 small onion, minced
- 1 small bunch green onions, minced
including the tops
- 1 clove garlic, minced
- 3 medium tomatoes, diced
- 1 tablespoon vinegar
- ¼ cup raisins, minced (optional)
- 2 tablespoons capers (optional)
- 10 green olives, minced (optional)
- Salt and black pepper to taste
- vegetable oil
- 12 7-inch square pieces of banana leaf
for wrapping
- 3 cups grated fresh corn, excess juice
squeezed out
- cotton string for tying
Method:
Brown the meat in the oil, then add the onion, green onions, garlic,
tomatoes, vinegar, the optional ingredients (if desired), and the salt and
pepper and cook down over medium heat for 15 minutes. The mixture should
be fairly dry.
Using the vegetable oil, coat the inside of the banana leaves. Divide out
the corn among the leaves and spread it about 5 inches square and ¼ inch
thick on each leaf. Divide out the meat mixture and spread it out over the
corn (about two tablespoons per leaf). Fold up the leaves into
envelope-like packages and secure them with the string.
Either boil the pastelles or steam them for an hour.
More recipes by
Dave DeWitt and Mary Jane Wilan
Dave DeWitt's website:
http://www.fiery-foods.com/dave/
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Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan
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