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Trinidad Pastelle is a savory cornmeal pie filled with meat, fish or vegetables. For an alternative vegetarian version, you can use soya. Trini Pastelle is wrapped and steamed in a banana leaf. It is traditionally eaten during the Christmas season.
Trinidad Pastelle is known to have been introduced by the Spanish colonists who ruled Trinidad and Tobago between the late 15th and early 18th centuries. Trini Pastelle is closely related to Tamales, but the main difference is Tamales are made with corn masa only. The sweet version of Trinidad Pastelle is called Trinidad Paime.
This Trinidad pastel recipe requires some special ingredients and tools which we have listed here:
- Fresh banana leaves Or use a Banana Leaf alternative.
- A Pastel Press or Tortilla Press
- Mixer
- Aluminum foil
Prep Time
60 mins
Cook Time
25 mins
Total Time
85 mins
Serves
40
Ingredients
Cornmeal Skins
- 1 Kg Corn Flour
- 1100 grams Boiling Water
- 454 grams Margarine
- 12 grams Salt
- 10 grams Brown Sugar
- 12 grams Mixed green, yellow and red Pimentos finely chopped
- 12 grams Maggi Tastemaker
Filling
- 2 kg Minced Chicken (or beef or soya for vegetarian)
- 127 grams Finely Chopped Onions
- 53 grams Finely Chopped Chives
- 5 grams Fresh Thyme
- 18 grams Minced Garlic
- 3 grams ground Black Pepper
- 29 grams Salt
- 80 grams Brown Sugar
- 4 grams Hot Peppers finely chopped (optional)
- 53 grams Culantro chopped
- 128 grams Ketchup
- 2 teaspoons Worcestershire sauce
- 110 grams Finely Chopped Pimentos
- 50 grams Capers
- 50 grams Chopped Olives
- 185 grams Raisins
- 75 grams Vegetable Oil
- 3 Fresh Banana leaves or Banana Leaf alternative

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