# Moist Beef Pastelles

This recipe shows how to make moist, buttery, and bouncy pastelles with great meat flavor inside.

- Servings: 40 servings
- Total time: 30 min
- Cuisine: Caribbean
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- nice big pot
- pastel press
- big bowl
- foil

## 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.

## Source

- Original video: https://www.youtube.com/watch?v=mgVuYv2R3bc
- Recipe page: https://www.cliprecipe.com/recipe/7387966d-68c8-4f81-aae4-9316807a1a84
- Extracted: 2026-06-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt