Recipe courtesy of Tanya Holland

Trinidadian Beef Pastelles with Grilled Pineapple and Roasted Red Pepper Coulis

  • Total: 2 hr 15 min
  • Prep: 50 min
  • Cook: 1 hr 25 min
  • Yield: 4 to 6 servings, 12 to14 paste
Share This Recipe

Ingredients

Filling:

2 tablespoons canola oil

3 tablespoons minced garlic

3/4 cup finely chopped white onion

2 1/2 pounds ground beef

4 teaspoons red wine vinegar

1 tablespoon chopped fresh thyme

1/4 cup fresh basil chiffonade

2 tablespoons capers

3/4 cup currants

3 tablespoons finely chopped green olives

1/2 cup finely chopped red peppers

2 tablespoons finely chopped jalapenos

1 tablespoon ketchup

3 tablespoons maple syrup

3 tablespoons chipotle puree

1 1/2 teaspoons ground white pepper

2 tablespoons salt

1/2 cup chicken stock

Dough:

4 cups cornmeal

2 tablespoons sugar

5 tablespoons salt

3 tablespoon butter

4 cups boiling water

4 banana leaves

Grilled pineapple wedges, as an accompaniment

Roasted Red Pepper Coulis, as an accompaniment, recipe follows

Roasted red pepper coulis:

2 red peppers, roasted and skin, ribs, and seeds removed

1/4 cup red wine vinegar

3/4 cup canola oil

Salt and freshly ground black pepper

Directions

  1. In a large saute pan, heat the oil and cook garlic and onions until soft and translucent. Add beef and cook until meat is browned. Add remaining ingredients and cook for 20 minutes.
  2. Put cornmeal, sugar, salt, and butter in medium mixing bowl and pour over enough boiling water to make mixture moist enough to spread.
  3. To assemble Pastelles:
  4. Preheat oven to 350 degrees F.
  5. Cut washed and dried banana leaves into 8-inch squares. Lightly oil each square. Spread 1 tablespoon of corn dough in center of leaf. Top with 2 tablespoons of filling. Fold banana leaves and close in envelope style.
  6. Steam filled leaves for 1 hour on a rack-lined baking sheet with water coming half way up sides; maintain the water level. Garnish with grilled pineapple wedges and roasted red pepper coulis.

Roasted red pepper coulis:

  1. Puree and emulsify the coulis.;

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …