PASTELLES Anyone can learn to make | PASTELLE PIE
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- Опубликовано: 6 сен 2024
- Pastelles or pasteles are a popular favorite amongst Trinbagonians around Christmas time. It is believed that pastelles were introduced by Spanish colonizers who ruled the island between the late 15th and early 18th centuries. Many regions of the world have their own variation of banana leaf wrapped snack/meal and there are many versions in the Caribbean, Central, South and Latin America. Pastelle making is rooted in tradition and usually involves many family members assisting in the process.
My Jamaican co-worker talks about dukunu/blue drawers which has a banana-sweet potato filling. In the Dominican Republic, it is known as tamal or guanimos, and is made with corn flour stuffed with ground meat. Puerto Ricans use mashed green plantain and root vegetables to make theirs. My Venezuelan friend described their version as hayaca, a corn dough stuffed with similar meat variations and ingredients-sometimes using hard fowl.
Pastelles are made made up of two components, the corn flour mix and a savory filling such as beef, chicken, pork, or seafood cooked with raisins, capers, olives and other Caribbean flavorings. The filing of your choice is enclosed within the soft, melt in your mouth corn flour paste which are wrapped and cooked in banana leaves. This pastelle recipe has a wonderful balance of flavors-sweet, savory, spicy (optional) and a hint of salty from the olives and capers.
You can find frozen banana leaves in your supermarket in the Caribbean section. These leaves are already supple which does not require heating over an open flame or immersing in hot water.
These pastelles are already flavorful and do not require any condiments but I won't hold it against you if you drizzle it with a little Caribbean pepper sauce.
LINK TO PRINTABLE RECIPE:
cookingwithria...
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Make cornmeal
2 cups fine yellow corn flour (Promasa is a popular brand in Trinidad--do not use cornmeal)
1 ½ teaspoons Himalayan salt
2 tablespoons raw brown sugar
4 tablespoons salted butter, melted
3 cups warm water (1 ½ cups for the traditional method)
Equipment
Large stock pot or wide saucepan.
Banana Leaf, cut into rectangles 10 x 6 inches
Foil or parchment paper, cut into rectangles, 12 x 8 inches
Twine (not required if using foil)
For the meat filling
1 lb minced meat
½ large sweet onion, finely chopped
6 cloves garlic
2 tablespoons grated carrot (or ½ small carrot)
½ large red sweet pepper, finely chopped
20 olives, finely diced, or to taste
1/2 cup raisins, chopped
2 tablespoons capers, drained and finely diced
1 ½ tsp salt
4 Scallions, chopped
2-4 Caribbean pimento peppers (seasoning peppers) and/or hot peppers (habanero or scotch bonnet), diced, optional
2 tablespoons green seasoning
2 tablespoons ketchup or tomato paste
1 tsp dried oregano
1 tsp roasted cumin
Salt, to taste
Thanks for watching and happy holidays! if you make this, please come back and leave your feedback below or tag me on social media! Appreciate your support! Please like, share, subscribe and leave a comment below!
Love,
Ria
I love that you showed the many different ways!! I don't have much patience to make the envelope fold so I simply make half moon and straighten the ends😅. Tastes the same anyway..what's not to love with cornmeal and meat?? Fried steamed or baked..it ALL tastes great!! All your results looked the same..delicious👌👌👌
Dear Ria, thanks for sharing your recipe! I really enjoyed seeing how you make them. We also make these in Curaçao where I was born.. We make them with different fillings. For example with chicken and even with salt fish or veggie for some family members. We call them Ayaka’s.
Christmas is not complete without smelling the ham roasting in the oven or the aroma of the ayaka’s cooking on the stove.
Love your recipes and video’s. Please keep them coming. Have a great time. Lots of love from The Netherlands♥️🌷🍀😘
I truly appreciate the patience you do have to teach us your ways!❤🤗🙋🏾♀️
You are so welcome
I tried your method doing it as a paste instead of the traditional way it came out great thank u
Wonderful!
Cooking with your makes it enjoyable and easy a baby can follow your instructions most well explained
Thank you for this video, I'm glad that you showed the different ways to make pastelle based on resources available. Seasons Greetings to you and yours
Love me some pastelles! Buying them from caterers are too costly at this time. So appreciate your timely video. I'm gonna do them myself! Excellent as always Ria. Peace, Love, Joy & many more Blessings to you and your dear ones in this Holy Season. 🇹🇹💖
I’m liking it before it ends because I know it will be good 😊
I married a Trini and this will be my first time making them. Thanks to your video i feel confident that i can do it!! 💪
Thank u for posting this tutorial! Your videos are always detailed and your techniques and tips are very helpful 👍
Glad you like them!
Just amazing, never had it, but I will try it. Got no leaves.
Thank you for sharing I've been selling these for 15yrs now and it's aaaaaa llllooootttt of work especially making them by the hundreds. Love your tips. Merry Christmas to you and your family.
Thanks for the recipe looks delicious
Can’t wait till Christmas this year….. Making these tomorrow…. Thanks for sharing your knowledge….. My trini wife is gonna be surprised tomorrow! 💜🇹🇹🦋🙌🏻
Looks delicious! Thanks for showing the various methods. My favorite is the casserole method. 😍
Tried the recipe tonight. It was perfect... yes I know its a bit late or early for pastel but I was craving it ... I had 2 large ones with lots of pepper sauce 😋
Yum! Thanks for your comment and glad you enjoyed it!
Thank you for such detailed methods of making pastelles. Very helpful indeed. Merry Christmas!
I absolutely love ur short cut idea Ria, will definitely try it this Christmas. Ty for sharing 👍
Thanks so much 😊
Thanks, I love pastels enjoyed watching your video
Although I'm vegan I always wanted to know how to make pastel. Thank you Ria for the thorough instructions. They are always easy to understand and follow. You're an excellent teacher. And I always trust your recipes👍👍🌷
OK you can make a vegan version using minced lentils. It is absolutely delicious!
You can use soya mince...add extra fresh seasoning
Thanks guys for your suggestions. I was also thinking of using mushrooms to replace the meat. What do you all think?
Mushrooms will work great as well.
Fish pastelles are just as excellent to eat.😉😊
Nice! 👌👍🏽🙏❤💯🇬🇾
My mother in law generally makes them but she's in trini... I think I am going to go for it this year. Thank you for the tutorial!
Thank You! Love this!
I always use the liquid masa recipe and I love it because I find that the corn layer is thinner than the traditional rolled out version.
Ms Rai thanks again this was the best I tried it the soft mixture way and it came out best.
wow so nice,lots of patience, doing this stuff,stay safe,happy holidays.
You can steam pastelles much tastier than boiling so you don't have to tie them.
Thank you Ria for sharing your recipe and techniques. Really enjoy your content. Blessings.
Looking good
I have never liked pastelles because of the corn flour. But your recipe Ave different techniques are inspiring me to try it. Thanks for sharing ☺️
Thank you very much for your videos. I did not think that cooking could be inspirational until I came across your channel. Moving forward, I will try to learn all I can from your recipes and culture. I have decided that the only play on earth I would like to retire is your country, not only for the food but the people as well. Best wishes and again thank you.
Thank you! 🥰🇹🇹
Good receipt and know how to make it
LOOKS DELICIOUS FOR THE HOLIDAYS.
Ooooh I love these. My former mom-in-law made these for xmas. She was from Curacao (Dutch Antilles) and they call this Ayaka.
this was very informative. i love the paste type, seems easier :)
It really is! Thanks!
I love the paste method ill try this
Thank you so much for this recipe
Most welcome 😊
Looks amazing thanks for sharing one of your amazing recipes
Thank you so much
everything looks so amazing❤❤👍
Thank you so much Ria,well done
You are so welcome
Hi Ria, I love your channel I have been to New York many times but nothing can compare to a Trini Christmas , you can just walk in your nieghbors home and eat and drink what you want and vise versa , I also love cooking as well .I like how you did a few different ways, I also like how you always mention Trinidad in all your recipes , my favorite is the first one . Thats how we do it. The best fun way to make pastelles is with Mammy , Auntie and as we Trinis say Tartie in the kitchen chatting and listening to Soca Parang sipping some good old Trini homemade wine . Nothing beats that for me , making priceless memories with the ones I love........GREAT VIDEO RIA ......HUGE FAN.....❤❤❤❤❤
wow these looks so delish, I never had Pastelle before but I would try 👍🏽
Wonderful looking good am so hungry 😋 😀 😫 😩
💯💯💯💯🍷👏👏👏👏👏👏❤❤❤
Magnificent! I was going to order some! But here's I doing my self..
Just need to make a small amount! Love my friend ❤
Take a rest I know you are tried!
Thank you for this video..
Wonderful! Relaxing a little too much these days Debora. Lol. Love you and take care.
Ria! You always amaze me! This recipe is da bomb!
Thanks so much!
Hi Ria been watching you cooking for a long time this is my first comment. First thing ur voice is so calming then there is that Trini way u clean and season ur meat I just love it. This year am making pastelles for my self ur recipe is clean and real Trini style ..... these are real moment I miss being a child at home with my mom. Love in the house💞💐🙏👏👏👏👏👏👏🇹🇹🇹🇹
Thank you! 😘
Your voice is so soothing!!!!
Love it u make it look so easy wil try it 😉 😏 😋 sooon
Ria, the different methods are very useful and informative. Thank you! I am making pastelles for the 1st time tomorrow, so I will take a borrow of the food processor. Thanks I was going to chop every thing lol
Wonderful!
Yum Ria ! It looks delicious.
Thank you 😋
i actually do mine like your short method.the first time i tried it i accidently made the cornmeal mix too soft .but i tried it any way and it came out wonderful.
Learned something very new thank you
Glad to hear it!
That pic looks succulent 😋😋
Thanks for sharing
Thanks ♥️
This looks Divinely Delicious Ria, I have not Eaten or made Pastelle , I will have to try your Recipe... Stay Safe and Blessed,Lots of Love from South Africa 🇿🇦💗😇
Thank you!
yummy 😋👍
Thank you for this video, it was extremely helpful and easy to follow. One question though, how long and at what temperature do you put the pie in the oven?
350 until the corn mixture is fully cooked-40-60 mins, give or take according to your oven. Thanks!
Love your voice🙂
Ria, i love all, but i love the ball method one since i can make it bigger.
My use to make it but she will add a handful of graited coconut and use the coconut milk with melted butter mix together and boil.
I will try method #1 which is the ball method and flatten a bit and see what happens. Love the way you explain things simple and easy.
Thanks you
Petra R
Yummy
❤️❤️❤️
That would be good without animal products. Might try it.
ey ey and I making pastelle tomorrow
Hi, quick question. Is it possible to make pastelles without butter and lard? if yes, what can one use as a substitute?
Thank you for such an in-depth video. I guess the paste like option is similar to tamales and those definitely look softer. Will give it a try this year!
To wrap the soft version is not like dough ball version, spread corn paste add meat and fold over and wrap like normal its faster too.
Since when we blend the olives and raisins
Hi Ria, can't get the banana leaves. Can I just put them on foil? Or other suggestion?
Hello Eve. Parchment paper and then foil. May have showed all the options in the video.
You never showed the results for the one wrapped in only parchment paper. The video showed you using the paste directly on parchment paper. Did it work out?
Of course it did!
@@CookingWithRia Ok nice. Will be trying the parchment paper version. Did you grease it first? Always have bad experiences with parchment paper when baking. Everything sticks.
I though the shortcut would have been making the dough and meat mixture then later it in a dish and bake it. Your step it’s just the dough is softer
Still a shortcut since you are not making balls and pressing out.
🌸💗🌸💗🌸💗🌸
Looks really delicious, I'm having a hard time finding Promasa Cornflour. Please tell me where to find it in the NYC area.
Maseca is a good substitute.
@@CookingWithRia Thank you, I'll search for it.
Where can i purchase the cast iron to make the pastelle round?
You are using Indian corn meal to make Caribbean and South American recipe🙂 however you forgot to add Roku or Annato, the intergral part of Pastalles. Thanks for sharing from Canada.
I would love to try this, can I use foil if I can't get banana leaves?
I would put on parchment paper first.
Don't tell Puerto Ricans you make pastelles too, they think they own them. 🤣
Puerto Rican pasteles are totally different!
😂😆 hahaha no worries. It will taste The same.
Too much work, I’ll just stick to eating them. 😋
Doe boil my , l steam my in a bamboo steamer !! and it's much tastier !!
How to do chicken stow
Same method, just replace lamb or beef with ground chicken.
Recipe above is missing some ingredients compared to recipe on website. Also website recipe is not user friendly as it does not allow you to copy and paste or print it. Therefore it is of little value to try at home.
Updated--and you should be able to print now. Thanks and happy cooking.
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