1 batch pastelle dough
For the Filling:
2 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
900g minced beef
2 tbsp Green Seasoning
1/2 Scotch bonnet chilli, finely chopped
1/2 pimento (cayenne) chilli, finely chopped
2 tsp salt
1/2 tsp freshly-ground black pepper
1 tsp Worcestershire sauce
3 tbsp capers
75g raisins
Method:
You will also need fresh banana leaves (you can get these from Asian supermarkets) or brown paper or foil to wrap the pastelles for steaming along with stout kitchen twine.
Prepare the pastelle dough first, according to the recipe given.
As the pastelle dough is cooling, heat the oil in a large frying pan and add the onion. Cook for about 5 minutes, until translucent then add the garlic and fry for 1 minute more. Now stir-in the minced beef and mix thoroughly, using a fork or spatula to break up any large lumps. Cook the meat until browned then stir-in the green seasoning, chillies, salt, black pepper, Worcestershire sauce, capers and raisins. Bring the mixture to a simmer and cook for about 3 minutes then take off the heat and set aside to cool.
To assemble the pastelles scald the banana leaves in boiling, salted, water then cool under cold running water. Brush the leaves with a little oil then heap 1 tbsp of the pastelle dough in the centre of the leaf. Using the back of a spoon spread the dough into rough square. Cover with a piece of clingfilm (plastic wrap) then use a rolling pin to roll out to 3mm thick. Remove the clingfilm then place 3 tbsp of the meat mixture in the centre of the dough. Fold the edges of the leaf inwards so that the dough completely covers the filling. Repeat this process with the other sides of he leaf to form a rectangle of dough with the meat filling in the centre.
Now place a second banana leaf on top of the first (make certain that the second leaf sits across the first ie the veins run in the opposite direction) then fold the leaves around the pastelle to form an enclosing package. Tie securely with kitchen twine then repeat the process until all the filling has been used up.
Add 1.5l of water to a large pan along with the sugar and some salt. Bring to a boil then add the wrapped pastelles directly to the boiling water. Reduce to a simmer, cover and cook for about 45 minutes (20 minutes if using plastic, foil or paper). Remove from the water with a slotted spoon and set aside to drain. Allow to cool until you can handle then unwrap and serve with hot sauce.
Subject: Christmas Pastelles 
