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
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Ingredients

Filling:

Dough:

Roasted red pepper coulis:

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.;

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