Pastelles

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== Ingredients ==
* 2 cups ground corn flour ( this is not cornstarch )
* 1 ounce margarine
* 1 tablespoon oil
* 2 tsp salt
* 2 tsp sugar
* 4 cups boiling water
* banana leaves ( you can use foil, but pastelles taste better wrapped in banana leaves)
=== Filling ===
* 2 lbs lean meat - ground - ( this can be ½ beef, ½ pork - or only beef, or chicken)
* 6 red and green chilli peppers - cut up very small- seasoning peppers, not hot
* 1 clove garlic grated
* 2 tsp Worcestershire sauce
* 2 tablespoons capers
* 2 tablespoons raisins - whole
* 2 tablespoons raisins - chopped
* 3 onions - minced
* 1 bunch herbs for pastelles ( Spanish thyme, fine leaf thyme, french thyme, broad leaf thyme, basil remove stems, - use one tsp of each, cut up very small
* 8 olives - cut into very small pieces
* 6 olives, cut up and added to one cup of water to make stock
* a little tomato ketchup
== Directions ==
# Put ground corn into a mixing bow.
# Cut margarine into small pieces and add to corn.
# Add oil, salt, sugar.
# Pour boiling water over mixture ( use 3.
# 5 cups at first ), then mix quickly with a round edged knife.
# Mixture must be smooth, but not sticky.
# Taste and add more sugar or salt, if needed.
=== Filling ===
# Heat oil, add garlic- fry until golden brown- remove garlic.
# Add meat and sauté until light brown.
# Add ketchup and worcestershire sauce.
# Turn heat low and simmer for about 5 mins.
# Add pastelle herbs, chopped chilli peppers and continue simmering until meat is tender.
# Add stock and continue to simmer until filling is tender and moist.
# Taste to see if seasonings need to be added.
=== Assembling the pastelles ===
# Prepare banana leaves - wilt leaves in boiling water, take out and wipe dry- then cut up into sizes to wrap pastelles in.
# Rub leaves with oil ( you can colour the oil with roo-coo (anatto) by putting the seeds into a piece of muslin, tied together, then soaked in hot oil ( not boiling oil otherwise the oil will turn black) - this is optional.
# Place a small ball of corn mixture on the oiled leaf, pat down.
# Place a piece of muslin over the patted down mixture and roll out thinly, using either a rolling pin or pastelle press.
# Place a tablespoon of meat filling in the centre, ad a little cut raisins, olives and capers.
# Fold half of leaf over ( lengthways ) in such a manner that the corn mixture also folds completely over the meat filling, then bring other half of the leaf over to cover.
# Use a second leaf on opposite grain, tightly fold in sides and tie up with a piece of twine.
# At this stage, you can also use a piece of foil instead of the second leaf.
# Steam pastelles covered in a colander or similar container over boiling water for 1½ hours.
# To reheat, steam pastelles just before serving.
Category:Banana Recipes
Category:Basil Recipes
Category:Black olive Recipes
Category:Chicken Recipes
Category:Corn Recipes
Category:Cornmeal Recipes
Category:Fresh chile pepper Recipes
Category:Ground beef Recipes
Category:Ground pork Recipes
Category:Ketchup Recipes