Pastelles are made from cornmeal that is steamed and/or filled with meat and other ingredients, such as olives and raisins, then wrapped in banana leaves.
Pastelles are a traditional delicacy during the Christmas season in Trinidad even though they are also consumed at other times throughout the year. Although widely found around the Caribbean, pastelles actually originated in Venezuela (called hallaca there).
Cornmeal, (Either - Beef/Chicken/Tuna/Quorn) Margarine, Salt, Vegetable oil, Olive oil, Ketchup, Worcestershire sauce, Capers, Stuffed olives, Raisins, Sorahee leaves, Dried Thyme, Oregano, Dried Thyme, Hot Pepper flakes, Angostura Bitters, Green Seasoning (Chive, Spanish thyme, Thyme, Spring onions, White vinegar, Coriander, Garlic, Pimento, Scotch Bonnet Pepper)
Microwave: Remove the foil (leaving the leaf on) and cook on full power for 2 minutes per pastelle
Hob: keep Foil on. Steam in a covered saucepan for 15min. Use steaming insert – do not submerge in water