How To Make Trini Chicken Pastelles | Foodie Nation x Trini Food Designer - Arlene

It’s not a Trinbagonian Christmas without some Pastelles hiding somewhere in the freezer:

Ingredients:

Ground Chicken – 1 lb
Lime Juice - 2 tbsp
Chive – 1/3 cup (finely chopped)
Pimento - 2 tbsp (finely chopped)
Garlic - 2 tbsp (divided + finely chopped)
Crushed Pepper - ½ tsp
Ground Paprika – ¼ tsp
Mustard - ½ tbsp
Pepper Sauce - 1 tsp
Aromatic Bitters - 4 dashes
Ketchup – ¼ cup
BBQ Sauce – ¼ cup
Black Pepper - ¼ tsp
Salt - ½ tsp
Fine Thyme - 6 sprigs (divided)
Vegetable Oil - 2 tbsp + ½ cup
Parsley – ¼ cup (finely chopped)
Hot Water - 1 ½ cup
Unsalted Butter - ¾ cup
Corn Meal - 1 ½ cup
Golden Raisins/Raisins/Craisins - ½ cup
Pimento Stuffed Olives - 15 – 20 (sliced)
Banana leaves – 15 (cut into approx. 9inch pieces – frozen overnight and thawed before preparing
pastelles)
Foil Sheets – 15 (12” X 12”)

Method:

Seasoning of the Chicken:
 In a medium bowl add chicken, lime juice, chive, pimento, 2 tbsp garlic, crushed pepper, paprika, mustard, pepper sauce, bitters, ketchup, BBQ sauce, black pepper, salt and 3 sprigs thyme – mix thoroughly and let rest for a few hours or over night
 In a medium pan over medium heat, heat vegetable oil.
 Once heated, add 3 sprigs of thyme and 1 tbsp garlic.
 Allow to sauté for about 2 mins.
 Stir in chicken and allow to cook for 15 mins stirring every 2 mins.
 Turn off the heat, remove thyme stems and stir in parsley.
 Set aside.

Prepare the Dough:
 In a medium bowl mix hot water and butter until butter is completely melted.
 Add corn meal a little at a time stirring each time until a soft smooth dough is formed.
 Prepare a baking sheet by greasing lightly with vegetable oil.
 Using a ¼ measuring cup, portion dough, form into balls and cover with a damp cloth.

Constructing the Pastelles:
 Using a pastelle press, cover the top side with a plastic bag.
 Grease the plastic cover lightly with vegetable oil.
 Place banana leaf on the base of the press.
 Dip one side of the corn meal ball in vegetable oil and place oiled side down on the banana leaf about 2 inches away from the hinged edge of the press (not the exact center).
 Press to flatten, remove from press and set banana leaf with pressed corn meal unto foil sheet.
 Place 2 tbsp of chicken about 1 ½ inches away from the edge closest to you. Be sure to leave edges free from filling to ensure a secure seal.
 Add 3-4 raisins and 3- 4 slices of olives to the chicken filling.
 Fold over top side of banana leaf ensuring that the edges all align to seal the filling.
 Fold forward again to enclose, then fold both sides toward the center.
 Place folded banana leaf with pastelle inside just past the halfway mark of the foil sheet.
 Fold the top side of the foil sheet to meet the other end and fold both ends towards to pastelle.
 Fold both ends using small folds until it reaches the pastelle.
 Continue this process for the other pastelles.

Steaming the Pastelles:
 Using a deep sauté pan, fill halfway with water.
 Once full, place frozen pastelles in the water and cover (as illustrated in the video).
 Bring the water to a boil over medium heat and allow to cook for 20 mins until center of the pastelles feels soft.
 Remove pastelles from water, allow to cool before eating.

Beef Pastelle Episode:    • How To Make Trini Beef Pastelles | Fo...  

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Connect with:
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Arlene: @trini_food_designer_arlene

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