News Americas, NEW YORK: As we count down to Christmas, we again feature a Caribbean Christmas recipe, one that is popular in Trinidad and Tobago. Trinidad Pastelles are a quintessential holiday delicacy from Trinidad and Tobago, bringing warmth and flavor to Christmas celebrations across the Caribbean. These savory cornmeal parcels, stuffed with a delightful spiced meat filling, are a beloved tradition that combines Spanish, African, and indigenous culinary influences. Making pastelles is a cherished ritual, evoking the spirit of togetherness and festive joy that defines the holiday season.
Here’s how to make Trinidad Pastelles thanks to Cleo’s Cooking.
Trinidad Pastelles
Ingredients
INGREDIENTS
- 1 cup pitted olives chopped
- 2 spring onions scallions, green onions chopped
- 3 garlic cloves chopped
- 1 green chilli
- 1 tbsp fresh thyme leaves or dried
- 1 tbsp capers chopped
- 1 tsp fresh rosemary chopped
- 2 shallots chopped
- 600 g lean minced lamb
- 1 cup raisins
- 2 tbsp tomato paste
- 1 tbsp freshly ground black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 tbsp vegetable oil
For Cornmeal Case:
- 3 tbsp vegetable oil
- 1 tsp salt
- 3 cups hot water
- 2 cups fine cornmeal
Instructions
METHOD
- Place a large pan over a medium to high heat. Add 1 tbsp vegetable oil to the pan and after one minute add the shallots and chopped garlic and sauté for a few mins.
- Add the minced lamb to the pan and stir to mix thoroughly and cook till there is no longer any pink meat visible.
- Add the chilli, capers, olives, raisins, thyme, spring onions, tomato paste, salt, black pepper, Worcestershire sauce, chopped rosemary and paprika. Allow to cook for a further minute mixing thoroughly to combine and then remove from the heat and allow to cool.
- Cut 12 pieces of baking foil into medium squares or 12 pieces of greaseproof paper and foil paper.
- For Cornmeal Case:
- In a large mixing bowl; add hot water, salt and oil. Add the cornmeal while stirring to avoid any lumps
- Using a pastry brush, lightly grease a piece of baking foil or greaseproof paper with oil.
- Form a heaping tablespoon of cornmeal into a ball and place on top of the paper.
- Lightly grease a piece of plastic wrap and place it over the ball and using your fingers gently press and smooth the cornmeal ball into a thin circle.
- Remove the plastic wrap and fill the center with 2 tbsps of the meat mixture and fold the cornmeal over gently to seal on all sides.
- Fold the paper around the pastelle to seal and steam over hot water for 20 mins until done and serve hot.
- If using greaseproof paper, wrap a second time using foil paper before steaming.
Trinidad Pastelles are more than just a meal—they’re a celebration of Caribbean heritage and holiday cheer. Whether you’re revisiting a treasured family tradition or trying this delicious recipe for the first time, these flavorful parcels are sure to add a special touch to your Christmas table. Serve them hot, share with loved ones, and enjoy a taste of Trinidad and Tobago that’s steeped in history and festive spirit.
Bon Appetite
For more recipes, visit Caribbean Food News & Recipes | News Americas Now
