Moist Beef Pastelles

30 mins
Serves 40
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Directions

  1. 1Combine the minced beef with olives, capers, all-purpose seasoning, and creole seasoning.
  2. 2Combine the minced beef with olives, capers, all-purpose seasoning, and creole seasoning.
  3. 3Combine the minced beef with olives, capers, all-purpose seasoning, and creole seasoning.
  4. 4Cook the minced meat in a nice big pot on medium to high heat.
  5. 5Cook the minced meat in a nice big pot on medium to high heat.
  6. 6Cook the minced meat in a nice big pot on medium to high heat.
  7. 7Stir the meat often to prevent it from burning or getting lumpy.
  8. 8Stir the meat often to prevent it from burning or getting lumpy.
  9. 9Stir the meat often to prevent it from burning or getting lumpy.
  10. 10Wash the raisins thoroughly.
  11. 11Wash the raisins thoroughly.
  12. 12Wash the raisins thoroughly.
  13. 13Add the washed raisins to the meat.
  14. 14Add the washed raisins to the meat.
  15. 15Add the washed raisins to the meat.
  16. 16Add salt to taste after adding the raisins to balance the sweetness.
  17. 17Add salt to taste after adding the raisins to balance the sweetness.
  18. 18Add salt to taste after adding the raisins to balance the sweetness.
  19. 19Let the cooked meat cool.
  20. 20Let the cooked meat cool.
  21. 21Let the cooked meat cool.
  22. 22Prepare the fig leaves.
  23. 23Prepare the fig leaves.
  24. 24Prepare the fig leaves.
  25. 25Mix the corn flour, butter, Maggie flavour D Pot, all-purpose flour, and sugar in a big bowl.
  26. 26Mix the corn flour, butter, Maggie flavour D Pot, all-purpose flour, and sugar in a big bowl.
  27. 27Mix the corn flour, butter, Maggie flavour D Pot, all-purpose flour, and sugar in a big bowl.
  28. 28Add lukewarm water to the mixture and mix well until most lumps from the butter are gone.
  29. 29Add lukewarm water to the mixture and mix well until most lumps from the butter are gone.
  30. 30Add lukewarm water to the mixture and mix well until most lumps from the butter are gone.
  31. 31Continue mixing until the dough has a play-doh type texture, not hard but not soft and sloppy.
  32. 32Continue mixing until the dough has a play-doh type texture, not hard but not soft and sloppy.
  33. 33Continue mixing until the dough has a play-doh type texture, not hard but not soft and sloppy.
  34. 34The dough is perfect when it doesn't stick to your hand when rolled into a ball and doesn't crack much when pressed down.
  35. 35The dough is perfect when it doesn't stick to your hand when rolled into a ball and doesn't crack much when pressed down.
  36. 36The dough is perfect when it doesn't stick to your hand when rolled into a ball and doesn't crack much when pressed down.
  37. 37Take a fig leaf and apply a generous amount of oil on it.
  38. 38Take a fig leaf and apply a generous amount of oil on it.
  39. 39Take a fig leaf and apply a generous amount of oil on it.
  40. 40Place a portion of the dough on the oiled leaf and press it out.
  41. 41Place a portion of the dough on the oiled leaf and press it out.
  42. 42Place a portion of the dough on the oiled leaf and press it out.
  43. 43Add the cooled meat filling to the center of the dough.
  44. 44Add the cooled meat filling to the center of the dough.
  45. 45Add the cooled meat filling to the center of the dough.
  46. 46Fold the dough over the filling to create a perfect pastel fold.
  47. 47Fold the dough over the filling to create a perfect pastel fold.
  48. 48Fold the dough over the filling to create a perfect pastel fold.
  49. 49Wrap the pastel in the fig leaf.
  50. 50Wrap the pastel in the fig leaf.
  51. 51Wrap the pastel in the fig leaf.
  52. 52Wrap the leaf-wrapped pastel again in foil.
  53. 53Wrap the leaf-wrapped pastel again in foil.
  54. 54Wrap the leaf-wrapped pastel again in foil.
  55. 55Add the wrapped pastelles to a pot of steaming hot water.
  56. 56Add the wrapped pastelles to a pot of steaming hot water.
  57. 57Add the wrapped pastelles to a pot of steaming hot water.
  58. 58Leave the pastelles to steam for 30 to 45 minutes.
  59. 59Leave the pastelles to steam for 30 to 45 minutes.
  60. 60Leave the pastelles to steam for 30 to 45 minutes.

Ingredients

  • 1.33 kg minced beef
  • 1.33 kg minced beef
  • 1.33 kg minced beef
  • 2 packs pitted olives
  • 2 packs pitted olives
  • 2 packs pitted olives
  • 0.5 jar capers
  • 0.5 jar capers
  • 0.5 jar capers
  • 2.5 Tbsp chopped green seasoning
  • 2.5 Tbsp chopped green seasoning
  • 2.5 Tbsp chopped green seasoning
  • 5 Tbsp chopped pomentos
  • 5 Tbsp chopped pomentos
  • 5 Tbsp chopped pomentos
  • 1.5 Tbsp ginger
  • 1.5 Tbsp ginger
  • 1.5 Tbsp ginger
  • 1 Tbsp all-purpose seasoning
  • 1 Tbsp all-purpose seasoning
  • 1 Tbsp all-purpose seasoning
  • 2.5 Tbsp Creole seasoning
  • 2.5 Tbsp Creole seasoning
  • 2.5 Tbsp Creole seasoning
  • 1 pk Maggie Chicken flavour D Pot
  • 1 pk Maggie Chicken flavour D Pot
  • 1 pk Maggie Chicken flavour D Pot
  • 1 Tbsp Golden Ray
  • 1 Tbsp Golden Ray
  • 1 Tbsp Golden Ray
  • 1.25 Cup chopped raisins
  • 1.25 Cup chopped raisins
  • 1.25 Cup chopped raisins
  • to taste salt
  • to taste salt
  • to taste salt
  • 1 kg yellow corn flour
  • 1 kg yellow corn flour
  • 1 kg yellow corn flour
  • 8 oz butter
  • 8 oz butter
  • 8 oz butter
  • 1 pk Maggie flavour D Pot
  • 1 pk Maggie flavour D Pot
  • 1 pk Maggie flavour D Pot
  • 1 Tbsp all purpose flour
  • 1 Tbsp all purpose flour
  • 1 Tbsp all purpose flour
  • 1.5 Tbsp sugar
  • 1.5 Tbsp sugar
  • 1.5 Tbsp sugar
  • 2 Cups lukewarm water
  • 2 Cups lukewarm water
  • 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.