Directions
- 1Combine the minced beef with olives, capers, all-purpose seasoning, and creole seasoning.
- 2Cook the minced meat in a nice big pot on medium to high heat.
- 3Stir the meat often to prevent it from burning or getting lumpy.
- 4Wash the raisins thoroughly.
- 5Add the washed raisins to the meat.
- 6Add salt to taste after adding the raisins to balance the sweetness.
- 7Let the cooked meat cool.
- 8Prepare the fig leaves.
- 9Mix the corn flour, butter, Maggie flavour D Pot, all-purpose flour, and sugar in a big bowl.
- 10Add lukewarm water to the mixture and mix well until most lumps from the butter are gone.
- 11Continue mixing until the dough has a play-doh type texture, not hard but not soft and sloppy.
- 12The dough is perfect when it doesn't stick to your hand when rolled into a ball and doesn't crack much when pressed down.
- 13Take a fig leaf and apply a generous amount of oil on it.
- 14Place a portion of the dough on the oiled leaf and press it out.
- 15Add the cooled meat filling to the center of the dough.
- 16Fold the dough over the filling to create a perfect pastel fold.
- 17Wrap the pastel in the fig leaf.
- 18Wrap the leaf-wrapped pastel again in foil.
- 19Add the wrapped pastelles to a pot of steaming hot water.
- 20Leave the pastelles to steam for 30 to 45 minutes.
Ingredients
- 1.33 kg minced beef
- 2 packs pitted olives
- 0.5 jar capers
- 2.5 Tbsp chopped green seasoning
- 5 Tbsp chopped pomentos
- 1.5 Tbsp ginger
- 1 Tbsp all-purpose seasoning
- 2.5 Tbsp Creole seasoning
- 1 pk Maggie Chicken flavour D Pot
- 1 Tbsp Golden Ray
- 1.25 Cup chopped raisins
- to taste salt
- 1 kg yellow corn flour
- 8 oz butter
- 1 pk Maggie flavour D Pot
- 1 Tbsp all purpose flour
- 1.5 Tbsp sugar
- 2 Cups lukewarm water
Equipment
nice big potpastel pressbig bowlfoil
Tips
- Wash your raisins to remove sand.
- Add salt after adding raisins to balance the sweetness.
- Ensure the water for the dough is lukewarm to prevent cooking the corn flour and to make it easier to work with.
- The dough is perfect when it doesn't stick to your hand and doesn't crack much when pressed into a ball.
- Use a generous amount of oil on the leaf to prevent the dough from sticking.
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