U guys just use the back of a plate to press it down it’s as good as a presser u can oil the fig leaf or plastic, place on top of rolled cornmeal take the back of plate on top of it & press down
love this....My Auntie Yvonne (Campbell Miller) made the best pastelles is all of Trinidad....just a few pass downs from her to you....she wrapped hers in wax paper then the foil then the leaves....and wrapped in twine.....thanks for the plastic bag over the press....duh why didn't i think of that....lol.....think i am going to try to make them this year and send to the cousins now all in the states and canada.....you have no idea how important it is in keeping the traditions of T&T alive
Those pastels look scrumptious and I like the fact that you are very detailed in expressing your recipes. I really enjoyed your other segments and look forward to tuning in. I wish only the best for you in your future endeavors.
MY GOODNESS.......WHERE TO START , THIS IS ONE OF THE BEST CARIBBEAN COOKING VIDEOS I HAVE EVER SEEN. LOVE IT SO MUCH. I ALSO ENJOYED THE CONVERSATION, IS ANDREA A POLICE OFFICER BY CHANCE???? BESIDES THE DANCING ....LOL. I SUBSCRIBED IMMEDIATELY. I WILL TAKE YOUR TIP ON CUTTING MY RAISINS . FANTASTIC VIDEO, I ENJOYED IT IMMENSELY. REAL TRINI TO THE BONE KIND OF STUFF. I AM HOOKED ALREADY. I DO CATERING , I LOVE COOKING. SO I WILL BE TUNNING IN FOR SOME MORE TIPS AND RECIPES. YOU SPEAK SO LOVELY. ❤😊❤😊❤😊❤😊❤😊❤😊❤😊❤😊❤
U guys had me cracking up....great recipe tho I do mines just the same...I have some pastels almost a year they stay very well in the freezer... I really enjoy your segments keep those local recipes coming
Was the objective of this video just to enlighten people how to assemble pastelle? It didn't serve to show how to make a good pastelle. Also those corn balls should be covered with a damp towel to avoid them drying out and you didn't use any capers which is one of the main ingredients in the filling. Your leaf cracked because you didn't singe them over a flame! If I had seen your entire process I would've been able to offer you more tips/guidelines.
Hey thanks for the feed back. Please feel free to share your tips. I'm always looking to learn different ways to make things as everyone has different ways of doing things. Do you have a blog or you tube channel I can check out ? Thanks for watching.
Arlene: Thanks for the video. Just came upon your site. If we can't get Promasa here what is the best cornmeal to buy? I bought my local pastelle press which is made of wood and square from Massey's about three years ago for about $300 T&T.
my mother would pass the banana leaves over the stove flame before making the pastelles, this would make them pliable. thanks for posting
U guys just use the back of a plate to press it down it’s as good as a presser u can oil the fig leaf or plastic, place on top of rolled cornmeal take the back of plate on top of it & press down
love this....My Auntie Yvonne (Campbell Miller) made the best pastelles is all of Trinidad....just a few pass downs from her to you....she wrapped hers in wax paper then the foil then the leaves....and wrapped in twine.....thanks for the plastic bag over the press....duh why didn't i think of that....lol.....think i am going to try to make them this year and send to the cousins now all in the states and canada.....you have no idea how important it is in keeping the traditions of T&T alive
Those pastels look scrumptious and I like the fact that you are very detailed in expressing your recipes. I really enjoyed your other segments and look forward to tuning in. I wish only the best for you in your future endeavors.
You could also use a rolling pin if you don’t have a pastel press
I came across ur food blog today i love ur cooking keep up d good work
MY GOODNESS.......WHERE TO START , THIS IS ONE OF THE BEST CARIBBEAN COOKING VIDEOS I HAVE EVER SEEN. LOVE IT SO MUCH. I ALSO ENJOYED THE CONVERSATION, IS ANDREA A POLICE OFFICER BY CHANCE???? BESIDES THE DANCING ....LOL. I SUBSCRIBED IMMEDIATELY. I WILL TAKE YOUR TIP ON CUTTING MY RAISINS . FANTASTIC VIDEO, I ENJOYED IT IMMENSELY. REAL TRINI TO THE BONE KIND OF STUFF. I AM HOOKED ALREADY. I DO CATERING , I LOVE COOKING. SO I WILL BE TUNNING IN FOR SOME MORE TIPS AND RECIPES. YOU SPEAK SO LOVELY. ❤😊❤😊❤😊❤😊❤😊❤😊❤😊❤😊❤
If you don't have a pastelle press you can use a rolling pin . Love you videos! Hi Andre!
well done love it
U guys had me cracking up....great recipe tho I do mines just the same...I have some pastels almost a year they stay very well in the freezer... I really enjoy your segments keep those local recipes coming
Looking forward to making this - looks so delicious! 💜
Subscribed! Excellent. Kudos for not cooking the raisins and olives (no capers?).
Hey thanks. Just a choice on the no capers
Was the objective of this video just to enlighten people how to assemble pastelle? It didn't serve to show how to make a good pastelle. Also those corn balls should be covered with a damp towel to avoid them drying out and you didn't use any capers which is one of the main ingredients in the filling. Your leaf cracked because you didn't singe them over a flame! If I had seen your entire process I would've been able to offer you more tips/guidelines.
I watched to the end to see how it was cooked and how it looked when opened. Maybe the others saw something we did not see. Not for beginners.
I wanted to see the steaming process of the pastelle
Jason Belgrave - Yes I was wondering if she put them in tamales pot,
Still have a lot to learn before you make a good pastell.
Hey thanks for the feed back. Please feel free to share your tips. I'm always looking to learn different ways to make things as everyone has different ways of doing things. Do you have a blog or you tube channel I can check out ?
Thanks for watching.
Arlene: Thanks for the video. Just came upon your site. If we can't get Promasa here what is the best cornmeal to buy? I bought my local pastelle press which is made of wood and square from Massey's about three years ago for about $300 T&T.
I can use a rolling pin instead of your tiny hands.🤭