News Americas, NEW YORK: As we count down to Christmas, we once again feature a Caribbean Christmas recipe, a popular recipe in Trinidad and Tobago. Trinidad Pastries are a quintessential holiday delicacy from Trinidad and Tobago, bringing warmth and flavor to Christmas celebrations across the Caribbean. These delicious cornmeal packets, filled with a delicious spiced meat filling, are a beloved tradition that blends Spanish, African, and local culinary influences. Making pastels is a beloved ritual, evoking the spirit of togetherness and festive cheer that defines the holiday season.
Here’s how to make Pastelles Trinidad thanks to Cleo’s Cooking.
Pastels of Trinidad
Trinidad pasteles are a festive Caribbean dish made with a savory filling of seasoned minced lamb mixed with garlic, onions, olives, capers, raisins and aromatic spices such as thyme, rosemary and paprika. The filling is rolled into a soft cornmeal dough, shaped into a thin circle, filled and sealed before being wrapped in parchment paper or greaseproof paper. These parcels are then steamed to perfection, resulting in a delicious and tender treat perfect for the holiday season.
INGREDIENTS
- 1 CUP seedless olives torn apart
- 2 spring onions onions, chopped green onions
- 3 cloves of garlic torn apart
- 1 green chili
- 1 tablespoon fresh or dried thyme leaves
- 1 tablespoon chopped capers
- 1 SPOON chopped fresh rosemary
- 2 shallots torn apart
- 600 g lean minced lamb
- 1 CUP raisins
- 2 tablespoon tomato paste
- 1 tablespoon freshly ground black pepper
- 1 SPOON salt
- 1 SPOON paprika
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vegetable oil
In the case of corn flour:
- 3 tablespoon vegetable oil
- 1 SPOON salt
- 3 CUPS hot water
- 2 CUPS fine cornmeal
method
Place a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil to the pan and after a minute add the chopped shallots and garlic and fry for a few minutes.
Add the minced lamb to the pan and mix thoroughly and cook until the meat is no longer pink.
Add the chilli, capers, olives, raisins, thyme, spring onions, tomato paste, salt, black pepper, Worcestershire sauce, chopped rosemary and paprika. Let cook for a further minute, stirring well to combine, then remove from heat and allow to cool.
Cut 12 pieces of baking paper into medium squares or 12 pieces of greaseproof paper and foil.
In the case of corn flour:
In a large mixing bowl; add hot water, salt and oil. Add the cornflour, stirring to avoid any lumps
Lightly oil a piece of baking paper or greaseproof paper with a pastry brush.
Form a spoonful 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 wrapper and fill the center with 2 tablespoons of the meat mixture and fold the cornmeal over the soft to seal on all sides.
Fold the paper around the pastel to seal and steam over hot water for 20 minutes until done and serve hot.
If using parchment paper, wrap it a second time using foil before steaming.
Trinidad pastels 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 tasty packs are sure to add a special touch to your Christmas table. Serve them warm, share with loved ones and enjoy a taste of Trinidad and Tobago that is steeped in history and festive spirit.
Bon appetit
For more recipes, visit Caribbean Food News and Recipes | News Americas Now
