• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Pastelles

Monday, 26 May 2008

Description

These tasty snacks arrived in the Caribbean islands by way of South America, where they use banana leaves as a wrapper. The leaves are available, frozen, in Asian markets. To soften them for use, thaw them out and pass them over a gas flame, or place them in a bowl and pour boiling water over them.

Ingredients

At a glance
Cuisine
Caribbean
Ingredient
Pork
Cooking Method
Simmer
Heat Level
3
Chile
Habanero
Meal/Course
Appetizer/Hors d'oeuvre
Side Dish
Makes
18

For the Filling:

  • ½ pound ground pork

  • 1 large onion, minced

  • 1 clove garlic, crushed

  • 1 habanero chile, seeds removed, minced

  • 1 cup diced yams

  • 1 cup cooked black beans

  • 1 teaspoon minced thyme

  • 1 tablespoon red wine vinegar

  • 1 teaspoon minced basil

  • 2 tomatoes, peeled and chopped

  • 4 tablespoons capers, chopped

  • 4 tablespoons raisins

  • 3/4 cup beef stock

For the Dough:

  • 3 cups coarse cornmeal

  • 2 tablespoons shortening

  • 2 tablespoons vegetable oil

  • 2 teaspoons salt

  • 2 3/4 cups boiling water

  • 3 to 4 banana leaves, cut in 8- by 10-inch rectangles

Methods/steps

Sauté the pork in a skillet until it is browned. Add the onion, garlic, and habanero and sauté for an additional couple of minutes. Add the remaining filling ingredients, bring to a boil, reduce the heat and simmer for 45 minutes. Remove and cool.

To make the dough, cut the shortening into the cornmeal using a pastry cutter or two forks. Stir in the oil and salt. Pour the boiling water over the cornmeal and mix well to form a smooth dough. Form the dough into 18 balls.

Place a ball of the dough in the center of a banana leaf and press to form a circle 1/4-inch thick. Spread 2 tablespoons of the filling in center. Fold half of the leaf over, bringing the cornmeal with it. Flatten into a rectangle, then repeat with other half of the rectangle so that the dough encloses the meat. Fold up the leaf rectangle to make a package and tie together with string.

Place in a pan of boiling salted water and simmer for 1 ½ hours. Remove and drain.

Serve with your favorite Caribbean hot sauce.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

buy levitra lowest prices, http://www.fiery-foods.com/propecia/propecia-dosages/