A one pan baked pie, that is a great alternative to making pastelles. Packed with all the flavors of the traditional treat, this pie would have your family rushing for more.
** Pictures have been updated*
This pie is a twist on a traditional Caribbean cornmeal dish we call pastelles. Pastelles are a major staple in Caribbean homes (especially Trinidad and Tobago) around Christmas time. They are prime food items, only offered to those deemed worthy to get this little cornmeal wrapped prizes stuffed with minced meat.
A pastelle recipe normally requires a lot of work to make these little pies. Instead of all the work, this baked dish combines all the flavors of the traditional, in a new conventional way
Why are these such precious commodities?
As mentioned, pastelles are the most painstaking things to make. It involves heating banana leaves to make it pliable, having a press to flatten these cornmeal balls, adding meat, pressing again and wrapping in banana leaves and tying. I remember those times my mom needed to call out her army (my aunts and cousins) so that we could make a service line to get them done. I always wanted to hide. If you want to see a video of the process you can check it out here (fast forward to the 5.59 mark)
And what makes it worse? You spend all day making these things for us to sit and eat them morning, noon and night. Finishing way too soon for the amount of work that has to be put in to make them.
Then my aunt, who is as much as a foodie as I am, introduced me to a MUCH easier version that I cannot even consider an alternative as I think it holds it's weight to the "traditional" process.
The pie does not require an army of friends and family to make it even though they will want to eat it.
Instead of taking a day and a process line to make this pie, it's quite easily a mix, a stir, and a bake.
The taste of the traditional pastelle is not lost. The savory mix of the minced meat with the capers and cornmeal bake still reminds you of sitting with family around Christmas time eating these in twos, threes, sometimes even fours.
Now with a lot of less work you are able to get your pastelles to add to your sorrel, ginger beer, punch ah creme and black cake. And this pie freezes well. It has to be warmed up in pieces though to make sure its properly warmed but it tastes just as good a couple days later
I love when traditional dishes take on new attitudes.
Have you had pastelles before?
yield: Serves 8 - 10
Baked Pastelle Pie
An alternative to the traditional pastelle from Trinidad and Tobago. A one pot baked pastelle pie with cornmeal, minced meat, raisins, capers and olives.
prep time: 30 MINScook time: 45 MINStotal time: 75 mins
- 1 lb minced meat, seasoned
- 1/2 lb margarine
- 2 small onions
- 1 tin cream of corn (14 oz)
- 1 1/2 cup cornmeal
- 2 beaten eggs
- 1 1/2 cups milk
- Salt & pepper to taste
- Raisins, olives, capers.
- Heat stove to 350 degrees
- Heat pan on medium high heat
- Add margarine and onions to pot, cook until onions are opague
- Add minced meat to pot and stir, for about 10 minutes
- Add creamed corn and cook for another 5 minutes
- In a bowl mix eggs, milk and cornmeal until smooth
- Remove meat from stove
- Add cornmeal mix to meat mixture
- Mix in raisins, olive and capers
- Add salt and pepper to taste
- Pour mixture into greased baking dish and bake for 45 minutes
Created using The Recipes Generator
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