Categorized |Beef, Pork

Pastelles A Caribbean Christmas Tradition.

Growing up on the islands pastelles were not on our hit-list for Christmas, as it wasn’t something made by our mom or dad. I do recall the lady who lived a couple houses across from us had a part time job around the holiday season where she assisted in making pastelles by the hundreds and that’s pretty much all I knew about this tasty Christmas treat. Made from beef, pork or chicken, I do crave pastelles in my adult days and it seems that by the number of requests I get every year for this recipe, it’s a must-have in many homes in Trinidad and Tobago. Very similar to recipes made in Venezuela and Latin America, our pastelle is a true refection of the diverse culture we proudly claim in Trinbago. As there are many variations today and one could even find vegetarian editions being made by suppliers.

One of the problems I encounter as a cook/chef outside the islands, is sourcing the right ingredients. So in the recipe below you’ll see that I encountered a problem with the corn meal, but with some creativity I was able to correct and tweak things.  I do hope you appreciate the creativity.

You’ll Need…

For the filling

1.5 lb mixed ground meat (pork | beef | veal)
2 onions, chopped
2 scallions
2 tablespoon thyme
1/2 habanero or scotch bonnet pepper
2 pimento peppers
2 cloves garlic
1 tsp black pepper
1 teaspoon salt
¼ cup ketchup
1 tsp Worcester sauce
3 tbsp capers (optional)
2 tbsp olives, chopped
½ cup raisins (I didn’t have any so I had to do without this time)

For the cornmeal outer layer.

2 cups cornmeal (I see my note below)
3 cups lukewarm water
4 tbsp cooking oil
1 ¼ tsp salt

Banana leaves for wrapping and about 2 tablespoon veg oil for brushing the leaves.

Note 1. I like the rounded flavor and texture of using the mixed grounded meats I mentioned in the ingredients list. The traditional way is to use beef or pork and maybe chicken and it’s not common to mix the meats. Most people stick to one type of meat.
Note 2. I was lucky to find banana leaves in the freezer section at the Asian supermarket. If you can’t source banana leaves, feel free to use aluminum foil to wrap them in. You may also want to check with Latin grocery stores for the banana leaves as I know they use it in many of their recipes.
Note 3. In 95% of the recipes you’ll see online and in cookbooks you’ll notice that they call for corn meal, I strongly believe they mean to say corn flour as I was told on the Facebook fan page.

The first thing we’ll do is to prepare the filling since we must allow it to cool before we can proceed with actually making the pastelles.  In a large sauce pan (no oil needed) add the ground meats and proceed to brown on a medium heat. Please use a wooden spoon (I find this works best) to continuously break up the meat as it cooks. We don’t want any large lumps.

As the meat cooks, lets prepare the other ingredients for adding to the filling mix. Chop the onion, garlic, peppers and scallion…  give the olives and capers a rough chop as well.

 The ground meat should be fully cooked by now. I used lean ground meats so there’s residual fat in the pan. If you find that you have oil at the bottom of the pan, try to spoon it out. Now add the diced onion, garlic, peppers and scallion to the pan and on a low/med heat allow to cook until soft (about 3-4 minutes). Next up, add the capers and olives give it a good stir. Finally add the black pepper, ketchup, Worcester sauce and salt. If you have raisins, add them now as well. Allow this to cook for a couple minutes, then turn off the stove and allow to cool.

As the filling cools, lets work on the outer layer. Here’s where I ran into problems as the brand and texture of the corn meal I used wasn’t working for me. It was suggested by the group on Facebook, that I should use a brand called Promasa cornmeal flour.. next rongs I guess. Basically all you’re doing is in a large bowl, mix the water, corn meal flour, oil and salt to make a dough. After trying that I realize that the water and meal I was using was not binding. So I quickly placed it in a pot and on a low heat cooked it for a few minutes. But you must continuously stir.. that is if your corn meal gives problem as mine did. If you have the right corn foul as I suggested there’s no need for cooking as I did.


So after my issues with the dough.. I moved on. Make 12 equal balls with the dough, but as you make them.. be sure to cover with plastic wrap pr a damp tea towel or they will dry up.

Let’s prepare the green banana leaves for wrapping these packets of heaven. If you’re using fresh cut leaves you’ll have to pass them over an open flame to make them easier to work with. If not, they will not fold and will burst/crack on you. Since I was using frozen leaves which I found at the Asian store (also check Latin groceries as well) I didn’t have to pass them over any flame (make sure they’re thawed though). Cut them into 8 to 10 inch squares, wipe with a wet towel to clean off any residue and get ready to assemble.

I had a small bowl with vegetable oil and a brush handy. Brush some oil in the middle of each leaf, then place a ball of dough and worked it till I got a fairly large circle (make sure you have even thickness). If you have a tortilla press, it will make this step very easy for you. Now grab a heaping tablespoon (or more) of the cooled filling and place in the center. Using the sides of the leaf, fold until you get a small package (see video below). Now tie with some string and repeat for the rest of them.

You’ll find that some people choose to boil these, but I much prefer to have them steamed. Since I don’t own a steamer, I made one with what I already have. In a large pan, I put about 1-2 cups of water, brought that up to a boil, then placed a wire strainer on top (do not have the water touch the pastelles). I then I placed the uncooked pastelles on top, made sure the heat was set so I had a gentle simmer (to create steam) and I placed the laid of the pan over it to trap that steam. In the video below you’ll see what I mean. Steam for about 20-25 minutes and they should be fully cooked.

Well, after 20 minutes I was enjoying my pastelles with some good pepper sauce. If I find the time before Christmas, I’ll try to share a chow chow recipe with you all. That’s one of the main condiments to go with the foods we enjoy around the holidays.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

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74 Responses to “Pastelles A Caribbean Christmas Tradition.”

  1. Yvonne Permell says:

    Hi Chris!

    Ilove pastelles very much. Will be making some soon.

  2. Gloria says:

    Chris my husband and I will be attempting to make this today. I will let you know how it goes.

  3. Renee says:

    Hi Chris,
    My family and I are in Atlanta GA and unfortunately did not get our Pastel orders in early this year in TnT. Since it is a must to have Pastels for the season we decided to venture into making them ourselves. I came across your video and must say you have laid it out the recipe and the process so very nicely and added a video for those who needs the boost of confidence in getting the task done. I will let you know how things come out on Christmas week!
    Thank you for taking time to do this!

  4. Joanna says:

    Awsome website thank you so much chris you made
    My life so much easier

  5. Michelle says:

    Hello Chris,

    I have the mr Goudas brand of corn meal. Would that work?
    What pepper can be used instead of pimento? I’m in Toronto but can’t find it in store or maybe it’s a different name in the Asian store? Please let me know.
    Also you stated that foil can be used? Does it make a huge difference in the taste?
    Thank you

    • Vishnu says:

      Sharon beni is sold as culantro . Pimento pepper is sold as seasoning pepper . easy to find in groceries like Danforth food market or sunny’is grocery or other Asian and/ or caribbean groceries

  6. Deborah says:


    Masa harina is the corn flour of choice when we get together to make this. I have never had the complete recipe as my friends hold it close to their chests but I will be trying this out on my own this year as hey will be gone for Christmas.

    Thanks for the entire recipe!

  7. David says:

    I am a creative cook. So, I normally take a recipe and look at it, and change some things in it. This holiday, I plan to make some pastelles, but I will imcorporate the flavors of here in Louisiana. Basically it will be the same, but some things I will leave out, and incorporate some other ingredients.
    I also, plan to make some Alcupurrias, but I will incorporate the flavors of Louisiana .

  8. Marion de Castro says:

    Hi Chris Am living in Curacao and people over here just love having this at christmas time so i will be making about 50 this weekend its a lot of work but i love doing it.

  9. Jocelyn says:

    Hi Chris,
    Did a dry run of your Pastelles recipe a few weeks ago….delish. Will be making some today, plan to hide them in the freezer for Thanksgiving. Thank you for sharing.
    (I used Donarepa brand cornmeal. Sold in local grocery store).

  10. Rene says:

    I made these delicious.Could have added more pepper. I used the same cornmeal it dried out a bit before I flattened them maybe should flatten them first. Stuffed and wrapped in foil and boiled just partial water.The capers are essential.

  11. Brenda says:

    Hi Chris,
    Looking forward to trying this recipe, I grew up in Jamaica and we never had these but I just got back from visiting Belize and had similar! I have a great Hot mango sauce from Belize that I am sure will go well with the Pastelles!

  12. gemma says:

    Hi Chris, I finally tried making pastels, and I must say it came out just great!Thanks so much to you.

  13. Julissa says:

    Can’t wait to surprise my husband with this recipe. I enjoy your videos, simple instructions and entertaining!! Thank you:)

  14. Rachel says:

    Chris where can I find promasa corn I am in cambridge


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