This is so nostalgic for me. I remember my grandmother making these especially around Christmas time in Trinidad. They were such a hit she used to sell them because people would demand them so much. I would help her wrapping them and giving them out to people in our neighborhood. I remember there were different types of pastels people would request. There was the sweet ones with the raisins the ones with the meat and spicy ones so many different ways as well I still can’t remember them all. I do remember the fig leaves over the stove I remember that smell so vividly. Thank you for sharing this.
Hello Chris (hope I spelt that correct), thanks so much for your recipe. It really helped me in making my own pastelles, I added raisins to mine though, but your recipe is straight forward so you can pretty much add anything to your liking. Love the video, keep up the great work.
To beauty craze: What amazes me sometimes is that people never travel around the world to see how foods are different and are prepared differently even if they carry the same name. Trinidad is only a few miles away from Venezuela and most likely way back in time, the Venezuelans brought pastelles to Trinidad or the Trinidadians went to Venezuela and brought the recipe back to Trinidad and the Trinidadians ended up making pastelles. It is one of our main Christmas foods. I am quite sure that if they got it from the Venezuelans, they have changed it a bit. Since I was a child, and I am sure that was way before you were born, we made pastelles in Trinidad. This is what it is called there. We do not call it tamales in Trinidad, it is not tamales. So don't correct the spelling and don't say it is not the true "pastele". Pastelles are different in different countries and so are many other foods. I am quite sure that in Trinidad people have put a twist to how they make their pastelles, by using other things besides beef and pork, but we would never say that it is not a pastelle. It is time for you to understand that your way is not the only way. Trinidad pastelles are not the Puerto Rican pasteles as you call it. Puerto Rican Spanish is not the same as Mexican, Cuban, Chilean, Spain, Argentinan, etc, Spanish. They all use different grammar, accents and dialects, etc., but they are still speaking Spanish. Would you say that Puerto Rican Spanish is the authentic Spanish and the correct Spanish?: No. It is not. It is like someone talking about their cooking or their mother's cooking. "My mother makes the best this or that, or I make the best this or that. No, you don't, there are other people who most likely make the same thing much better than you. And for general knowledge for those who are not aware of this, I should let you know that there is a very strong Spanish influence in Trinidad in many ways. We do learn Spanish in school and it is compulsory that you learn it in high school. Chris, thanks for your good efforts. I always check out your site when I forget how to make something. Keep up the good work.
That is true they also make these in P.R. they call it hayacas. Unlike the pasteles that are made on ground up green bananas, yautias plantain, potatoe, pumpkin, and pork meat. Some people at what they want like ñame, cassava raisins to the meat.
I made this dish tonight..my Grandma made pastelles for the holidays and I wanted to teach my children what really good food tastes like. Thanks for your version of this traditional holiday dish.
A pastelle press will help immensely to flatten the dough, if not you can use a rolling pin to do so. When you are through you can put the wrapped pastelle in a foil square and fold again. Eating it with chow chow (pickled vegetables) and pepper sauce is the bomb! Usually we season the meat a bit more with fresh vegetables. There is an art in mixing the dough that you must master. Love this dish! Thanks for sharing
I like how you always put your own touches and changes to standard recipes it shows what a great cook u really are. Thanks for sharing with us and enlightening us on ways to cook our food..
Thanks sooooo much for this video. I got a recipe from a friend who has been doing pastelles for yrs. I just felt I needed to see the actual process... GREAT JOB!!
I am seeing comments from PR about this. Pasteles varies from one country to another and Puerto Rico is not the only country with pasteles. This style reminds me of South Mexico and Central America. I will definately will hive it a try!! Thank you for the recipe.
Awesome video Chris, I love these. We also make them w/ground cassava. I've used cassava, green plantain, & corn, love them all. We call them doukounou, like saying "you".
Beauty craze this is how he likes to make it of course we puerto ricans know how is made ,how our grandmothers our mothers made but theres diffrent versions on how people can make it some may want to use diffrent ingredients or spices but the name will not change theres always gonna be the authentic recipe that people are gonna make in diffrent ways or their own way. Gotta respect that
Hi Chris I use Promasa yellow cornmeal just add the hot water to it with salt and a little brown sugar and roll it into balls ....It is always nice to see another recipe for pastelles... I use greaseproof paper and and then i wrap them in foil, when I cant get banana leaves ..even when i use the banana leaves I still wrap them in foil ..the banana leaves give a lovely flavour to the pastelles...Thanks for sharing as usual
Love pastelles, love to get it other than the Christmas season, love anything with cornmeal, a friend makes some good empanadas, chicken and beef, delicious.
This year I want to make Christmas pastelles. I remember going to Trinidad at Christmas time and absolutely loved this. My aunts and grandmother would make these. I would like to see a recipe for curry duck. My grandmother could make that like nobody else! Thanks, your passion shows through your work.
I have Never tasted the Trini style pastelle before for Christmas I'm always making the Puerto Rican pasteles. Im gonna have to try this recipe cause the finish product in your video looks very yummy
It looks very much like the Colombian tamal my bruja neighbor used to make. I never asked her what was in it, considering her "profession"... Excellent, Chris, thank you.
I think this recipe sounds awesome! I am from and in Louisiana so I eat cajun and creole everyday.Bring it on Chris! Your cooking rocks! Thanks for your channel and all the care you put into what you share.
Fantastic recipe! Method is well explained. Thank you Chris, again and again for sharing your knowledge. I have been trying your recipes and they come out great every time. keep on!
hi Chris I am a Trinidadian and I always wanted to try this and you make it look so easy I will definitely try this for Christmas, thank you ,love yuh cooking keep doing what you doing
Perfect, i'm AA and we have floured versions of Pastelles filled with meats, veggies or fruits. I love them but as much as I love to cook I'm afraid of dough. But I think I want to have some this Christmas. Thanks Chris and other positive commenters 😋😋
Hi love your cooking. It's different from from us in Puerto Rico but I know that every island in the Caribbean cooks differently, that's what makes it exciting. We call them Pasteles and we do it with plantain instead of corn. Loved and Subbed Macaroni
You will find some version of this spicy meat pocket encased in a cornmeal shell, in many Caribbean, Latin American, South American countries as it comes from Spanish influence and the corn comes from the Native Amerindians. Tamales, empenadas, pastelles, etc. Trinidad was first colonized by the Spanish and a lot of dishes have Spanish influence along with the Carib and Arawaks who were the indigenous peoples that lived here. What makes the cuisine different in Trinidad is it is also influenced by East Indian, African, Chinese, Syrian flavors.
Thank god I know how to make pasteles a main puertorican dish arroz con gandules lechón pasteles and finish is off with a nice flan de queso crema que rico what your making looks like tamales folded in banana leaf but it looks very good thank you for your video just made me hungry
Great recipe Chris! However for the dough, I was taught by someone to do it much easier! Here's how: in a bowl of hot water, add some butter ( about 3 tbsps) and a pack or two of Maggi chicken flavor d pot. Whisk in the corn meal till the desired consistency is reached. Do try it wouldn't disappoint ! B
I'm happy you posted this video, i saw the trouble you had with the cornmeal. You can also use a hand mixer,( the one you used for making cake) and blend the cornmeal, it comes together very well. I use this when I'm making coo coo. You won't be disappointed.
I been looking for the Trini name to these for AGES! I'm from Venezuela and we too cook them, Colombians too and even Central Americans (all do it their own way of course!) but I'm so glad to find your vid. I keep trying to tell a friend this is pure African Heritage and she thinks I'm crazy lol I guess she thinks we are the only one. I can finally show her lol Thanks
Hey Chris great job love how you improvised with the corn meal. Great video well explained as usual. I'm from Trinidad, my grand dad thought me to make this but I just love looking at your channel. For the negative commentators every Island does things differently so relax and stop fighting about where it's origin comes from that's not the point. The point is this taste really good with different variations and all. Every cook is different.
I love this video. I love my real Trini people. I am a huge fan. I like how you talk and you be yourself, and I love the video with your mom. I don't like some of the Trini living aboard that talk so fake and act like it's a competion, instead of just sharing a recipe, with every utensil brand new . That is so fake. I love you true Trini like me. Keep on keeping it real. I love all your videos. Please do another one soon. Can you do one with Alloo pie and Doubles , I am mixed but I have been trying to perfect doubles and can't. Thanks so much.❤❤❤❤❤❤❤❤❤
The husband of my cousin made them, but he does it "freestyle" all the time, so he didn't have a recipe for that. I'm sooo thankful that you made one, i've been searching for so long! I will have a nice dinner today I guess :P Have a nice Day, bro!
Love your recepies and the way you present them to us..I am all into healthy foods and learning alot from you..keep up the good work..peace and love to ya.
if Promasa cannot be found at your grocery store you can use PAN , but you have to be careful whichcornmeal you take of the grocery shelf , PAN comes in yellow and white cornmeal, the yellow is used
I love your recipes. You keep it real! I am going to try this recipe for New Years. I used your stew chicken recipe and it was a big hit! - Thanks again. I miss Trini...
Heyyyyyyyyyy Chris, am giving my students your recipe for their Christmas cookery. I sometimes put raisins in mine but most of them don't like raisins so it's all good. We also use a pastelle press to help flatten the dough. keep up the good work
Hey Chris my friend, a HUGE thank you for this recipe. I managed to get all the ingredients from a jamaican market stall in birmingham, england! I also added a drop of Levi Roots reggae reggae sauce!! By the way, it's pronounced 'Wuss-ter-shire' sauce - believe me, I live a stones throw away from Worcester!
I will be making some pastels this christmas time on my own and man am I excited ,you make this look easy.I have also learn t it the Venezuelan way..but your way is shorter.
ok.. so Chris my man.. you had me going with this for the past week or two! so i have been experimenting! the filling.. no probs! the cornmeal casing.. OMG... so after lots of tries, here's what worked for me! (ah should be charging money for these secrets eh- lol) 3 cups cornmeal- Grace or NuPack 3.25 cups boiling hot water ½ cup melted butter 1 ¼ tsp salt 1 tsp sugar I mixed this up in my kitchenaid mixer, pressed with a tortilla press from Bedbathnbeyond.ca.
If you live in the Downtown Toronto area and you shop at the St. Lawrence Market, you can get the banana leaves at a vegetable shop downstairs run by the Chinese. They keep them in their freezer. It is the shop opposite the place where they sell the squeezed juices. Hope this helps.
here in NYC we get the original PROMASA brand corn flour to make pastelles, i've also used the GOYA masarepa cornmeal which is almost as good and widely available.
@briklayr1 Thats the way I learned as well.. but this corn meal was not working like that for some reason. this is why I ended up improvising and cooking it a bit.
OH CHEF!! I don't even know your name : ) I am so excited I ran across you in a search. I am a midwestern gringa, and a private chef, who had never even eaten Cuban food, now living in Miami! I have so many Cuban clients and am studying my ass off to try to do things familiar to Cubans, and I was totally helpless until I viewed your first video. They are the most thorough, and professionally worthy! I am watching every one. Thank you thank you thank you! Tu eres una santo!! (I am struggling with my Spanish too : ))
Looks too yummy. I have never tasted Caribbean food but this was in my recom-box and it looked interesting. I was like, "pastelles, pastelles, what are those??" Looks like it's something worth trying if I ever go to the Caribbeans.
It from the beautiful and UNIQUE twin isle of Trinidad and Tobago. Yes you can add raisins, we add capers too, just to give it that sweet tart contrast!
thnkyou for the video, I will try it for my husband whos been craving these since Hawaii... if he don't eat it, well..... MORE FO ME!~ chow and aloha...
We make something like that in Panama. We call it Tamales or Tamal. But we put a whole lot more ingredients and it takes a whole more work and time to cook.
Great cooking Chris. Just a thought since I use north American cornmeal a lot. My suspicion is the starch is removed from the cornmeal so if you add some corn starch to the corn mix it might bind itself a little better. Must say you are doing a great thing with the posts.
Chris thanks for that method you used with the cornmeal. For years I have been wondering if the recipe was incorrect ie using 3 cups of water. Like you know the cornmeal would look like a soup, so I would use less water. This still did not make it doughy, but I am about to try the boiling method with the 3 cups of water. Thanks, keep on showing your methods they are helpful.
I agree with the second comment because in Jamaica we called it blue drawers an we do a bit different so different places different names or ways to prepared it
Some people saying oh this is different from their recipe . Its the way we do it in Trinidad . Its two diferent kind of pastelle geez . My mom use to gave us this during chrismas i rather the one with meat than the sweet one with rasins. Keep up the good job Chris your laugh is too funny to me .lol
i have enjoy seeing ur recipe how 2 make pastel and me and my wife has enjoy seein this program frm sense i left my moms home i have not eat pastel 4 the pass 90 years i hope ur program well give me inspiration how 2 start 2 this recipe i want 2 ask u 1 favour if u do not have ah strainer is it possible dat u can put the pastel in the boiling water please comeent me back as i say i enjoy seein ur recipe and i am willing 2 give it a try 2day is the first dat i have take in the program the 16/1212
I'm Venezuela, back home it was said that this was an African dish brought to our land. I've seen it at some of my African friends' gatherings (not during Christmas though) I would really like to know where it really came from.. who made it first lol
Oh and I buy Goya Masarepa it's the same fine pre cooked meal like what we use back home. It took a lot of trial and error to find something that works so i hope that helps anyone outside of trini. I buy my masarepa at Giant grocery store and i think Shoppers has it as well (i'm in VA)
This is so nostalgic for me. I remember my grandmother making these especially around Christmas time in Trinidad. They were such a hit she used to sell them because people would demand them so much. I would help her wrapping them and giving them out to people in our neighborhood. I remember there were different types of pastels people would request. There was the sweet ones with the raisins the ones with the meat and spicy ones so many different ways as well I still can’t remember them all. I do remember the fig leaves over the stove I remember that smell so vividly. Thank you for sharing this.
Loved that he shows how we can improvise...that's the key to a great chef...will be trying this in a couple days...
I have been looking for the way to make pastelles for years thank you so very much for this .
Hello Chris (hope I spelt that correct), thanks so much for your recipe. It really helped me in making my own pastelles, I added raisins to mine though, but your recipe is straight forward so you can pretty much add anything to your liking. Love the video, keep up the great work.
To beauty craze: What amazes me sometimes is that people never travel around the world to see how foods are different and are prepared differently even if they carry the same name. Trinidad is only a few miles away from Venezuela and most likely way back in time, the Venezuelans brought pastelles to Trinidad or the Trinidadians went to Venezuela and brought the recipe back to Trinidad and the Trinidadians ended up making pastelles. It is one of our main Christmas foods. I am quite sure that if they got it from the Venezuelans, they have changed it a bit. Since I was a child, and I am sure that was way before you were born, we made pastelles in Trinidad. This is what it is called there. We do not call it tamales in Trinidad, it is not tamales. So don't correct the spelling and don't say it is not the true "pastele". Pastelles are different in different countries and so are many other foods. I am quite sure that in Trinidad people have put a twist to how they make their pastelles, by using other things besides beef and pork, but we would never say that it is not a pastelle. It is time for you to understand that your way is not the only way. Trinidad pastelles are not the Puerto Rican pasteles as you call it. Puerto Rican Spanish is not the same as Mexican, Cuban, Chilean, Spain, Argentinan, etc, Spanish. They all use different grammar, accents and dialects, etc., but they are still speaking Spanish. Would you say that Puerto Rican Spanish is the authentic Spanish and the correct Spanish?: No. It is not. It is like someone talking about their cooking or their mother's cooking. "My mother makes the best this or that, or I make the best this or that. No, you don't, there are other people who most likely make the same thing much better than you. And for general knowledge for those who are not aware of this, I should let you know that there is a very strong Spanish influence in Trinidad in many ways. We do learn Spanish in school and it is compulsory that you learn it in high school. Chris, thanks for your good efforts. I always check out your site when I forget how to make something. Keep up the good work.
Boom, teach she!
🇹🇹🇹🇹🇹🇹🇹🇹
That is true they also make these in P.R. they call it hayacas. Unlike the pasteles that are made on ground up green bananas, yautias plantain, potatoe, pumpkin, and pork meat. Some people at what they want like ñame, cassava raisins to the meat.
WELL SAID!!!!!
It was brought to Trinidad by Spaniards along with parang etc when we were colonized by Spain
Chris thanks for this recipe.Will be using this Pastelles recipe for my Christmas dinner.Thanks and be bless with what you do in the kitchen.
I made this dish tonight..my Grandma made pastelles for the holidays and I wanted to teach my children what really good food tastes like. Thanks for your version of this traditional holiday dish.
This was very helpful and straightforward thank you.
A pastelle press will help immensely to flatten the dough, if not you can use a rolling pin to do so. When you are through you can put the wrapped pastelle in a foil square and fold again. Eating it with chow chow (pickled vegetables) and pepper sauce is the bomb! Usually we season the meat a bit more with fresh vegetables. There is an art in mixing the dough that you must master. Love this dish! Thanks for sharing
I like how you always put your own touches and changes to standard recipes it shows what a great cook u really are. Thanks for sharing with us and enlightening us on ways to cook our food..
Thanks sooooo much for this video. I got a recipe from a friend who has been doing pastelles for yrs. I just felt I needed to see the actual process... GREAT JOB!!
I am seeing comments from PR about this. Pasteles varies from one country to another and Puerto Rico is not the only country with pasteles. This style reminds me of South Mexico and Central America. I will definately will hive it a try!! Thank you for the recipe.
Excellent!!!!Christmas is around the corner!!Thumbs up!!!
Awesome video Chris, I love these. We also make them w/ground cassava. I've used cassava, green plantain, & corn, love them all. We call them doukounou, like saying "you".
Beauty craze this is how he likes to make it of course we puerto ricans know how is made ,how our grandmothers our mothers made but theres diffrent versions on how people can make it some may want to use diffrent ingredients or spices but the name will not change theres always gonna be the authentic recipe that people are gonna make in diffrent ways or their own way. Gotta respect that
The Indian and African brought forth theses recipe. No one is better than the other, it's a person taste,
Hi Chris I use Promasa yellow cornmeal just add the hot water to it with salt and a little brown sugar and roll it into balls ....It is always nice to see another recipe for pastelles... I use greaseproof paper and and then i wrap them in foil, when I cant get banana leaves ..even when i use the banana leaves I still wrap them in foil ..the banana leaves give a lovely flavour to the pastelles...Thanks for sharing as usual
Thanks Chris, You,re the boss, 12 years since I've been home, brings back sweet memories, going to make buljol right now.
Very good pastille recipie and good explanation l enj oy looking at you Thanks good job 👍
Love pastelles, love to get it other than the Christmas season, love anything with cornmeal, a friend makes some good empanadas, chicken and beef, delicious.
This year I want to make Christmas pastelles. I remember going to Trinidad at Christmas time and absolutely loved this. My aunts and grandmother would make these. I would like to see a recipe for curry duck. My grandmother could make that like nobody else! Thanks, your passion shows through your work.
I have Never tasted the Trini style pastelle before for Christmas I'm always making the Puerto Rican pasteles. Im gonna have to try this recipe cause the finish product in your video looks very yummy
It looks very much like the Colombian tamal my bruja neighbor used to make. I never asked her what was in it, considering her "profession"...
Excellent, Chris, thank you.
I think this recipe sounds awesome! I am from and in Louisiana so I eat cajun and creole everyday.Bring it on Chris! Your cooking rocks! Thanks for your channel and all the care you put into what you share.
Oh my wow. .love your cooking style. presentation. everything
love this thanks so much!! I added raisins to mines!!
Paris DiamondGirl
Fantastic recipe! Method is well explained.
Thank you Chris, again and again for sharing your knowledge.
I have been trying your recipes and they come out great every time.
keep on!
hi Chris I am a Trinidadian and I always wanted to try this and you make it look so easy I will definitely try this for Christmas, thank you ,love yuh cooking keep doing what you doing
Perfect, i'm AA and we have floured versions of Pastelles filled with meats, veggies or fruits. I love them but as much as I love to cook I'm afraid of dough. But I think I want to have some this Christmas. Thanks Chris and other positive commenters 😋😋
Hi love your cooking. It's different from from us in Puerto Rico but I know that every island in the Caribbean cooks differently, that's what makes it exciting. We call them Pasteles and we do it with plantain instead of corn. Loved and Subbed Macaroni
Awesome, simply Awesome.... Now I can cook like back home in the States...
Hi I love the way you cook. I will be flowing you from now on... You are my first subscriber, I thing u do a dam good job keep up the good work!
You will find some version of this spicy meat pocket encased in a cornmeal shell, in many Caribbean, Latin American, South American countries as it comes from Spanish influence and the corn comes from the Native Amerindians. Tamales, empenadas, pastelles, etc.
Trinidad was first colonized by the Spanish and a lot of dishes have Spanish influence along with the Carib and Arawaks who were the indigenous peoples that lived here.
What makes the cuisine different in Trinidad is it is also influenced by East Indian, African, Chinese, Syrian flavors.
Thank god I know how to make pasteles a main puertorican dish arroz con gandules lechón pasteles and finish is off with a nice flan de queso crema que rico what your making looks like tamales folded in banana leaf but it looks very good thank you for your video just made me hungry
Great recipe Chris! However for the dough, I was taught by someone to do it much easier! Here's how: in a bowl of hot water, add some butter ( about 3 tbsps) and a pack or two of Maggi chicken flavor d pot. Whisk in the corn meal till the desired consistency is reached. Do try it wouldn't disappoint ! B
I'm happy you posted this video, i saw the trouble you had with the cornmeal. You can also use a hand mixer,( the one you used for making cake) and blend the cornmeal, it comes together very well. I use this when I'm making coo coo. You won't be disappointed.
Super duper :-)! Will be trying! Happiest Holidays!
I been looking for the Trini name to these for AGES! I'm from Venezuela and we too cook them, Colombians too and even Central Americans (all do it their own way of course!) but I'm so glad to find your vid. I keep trying to tell a friend this is pure African Heritage and she thinks I'm crazy lol I guess she thinks we are the only one. I can finally show her lol Thanks
You’re the best chef in the world ❤
Hey Chris great job love how you improvised with the corn meal. Great video well explained as usual. I'm from Trinidad, my grand dad thought me to make this but I just love looking at your channel.
For the negative commentators every Island does things differently so relax and stop fighting about where it's origin comes from that's not the point. The point is this taste really good with different variations and all. Every cook is different.
I love this video. I love my real Trini people. I am a huge fan. I like how you talk and you be yourself, and I love the video with your mom. I don't like some of the Trini living aboard that talk so fake and act like it's a competion, instead of just sharing a recipe, with every utensil brand new . That is so fake. I love you true Trini like me. Keep on keeping it real. I love all your videos. Please do another one soon. Can you do one with Alloo pie and Doubles , I am mixed but I have been trying to perfect doubles and can't. Thanks so much.❤❤❤❤❤❤❤❤❤
@MsTovlu use tin foil.. a good tip would be to wrap them in parchment paper first before the tin foil.
If using foil alone do you greece it
@waytooschoolforcool the brand to use (recommended) is Promasa
This is the best recipe I try ....thank you so much!!!!!
Thanks Chris. I'm from Jamaica they make blue draws. It's all cornmeal. (sweet) now I know how it's made. Merry Christmas
The husband of my cousin made them, but he does it "freestyle" all the time, so he didn't have a recipe for that. I'm sooo thankful that you made one, i've been searching for so long! I will have a nice dinner today I guess :P Have a nice Day, bro!
super happy I came across your videos.
Love your recepies and the way you present them to us..I am all into healthy foods and learning alot from you..keep up the good work..peace and love to ya.
I'm contemplating making some buljol as well, to go with the hops bread I have baking in the oven.
Hi Chris I use Pan Yellow corn meal .just as good as Promasa.
if Promasa cannot be found at your grocery store you can use PAN , but you have to be careful whichcornmeal you take of the grocery shelf , PAN comes in yellow and white cornmeal, the yellow is used
I love your recipes. You keep it real! I am going to try this recipe for New Years. I used your stew chicken recipe and it was a big hit! - Thanks again. I miss Trini...
OMG😳😳😳
This looks soooo good!! Almost like a Mexican tamale😉
Chris I gotta try this!!! Love all of ur recipes!!!!😍😍😍
I love how you ran into a snag but you didn't edit it out great job on making it work @caribbeanpot
After using that corn meal I dread seeing it in the grocery store lol 🥺. Banging recipe!
Heyyyyyyyyyy Chris, am giving my students your recipe for their Christmas cookery. I sometimes put raisins in mine but most of them don't like raisins so it's all good. We also use a pastelle press to help flatten the dough. keep up the good work
i really love your cooking i wish you were my father so you could cook for me every day
Hey Chris my friend, a HUGE thank you for this recipe. I managed to get all the ingredients from a jamaican market stall in birmingham, england! I also added a drop of Levi Roots reggae reggae sauce!! By the way, it's pronounced 'Wuss-ter-shire' sauce - believe me, I live a stones throw away from Worcester!
I just want to say that I really enjoy your videos/recipes! Thanks!
Don in Carson City, Nevada
I will be making some pastels this christmas time on my own and man am I excited ,you make this look easy.I have also learn t it the Venezuelan way..but your way is shorter.
ok.. so Chris my man.. you had me going with this for the past week or two! so i have been experimenting! the filling.. no probs! the cornmeal casing.. OMG... so after lots of tries, here's what worked for me!
(ah should be charging money for these secrets eh- lol)
3 cups cornmeal- Grace or NuPack
3.25 cups boiling hot water
½ cup melted butter
1 ¼ tsp salt
1 tsp sugar
I mixed this up in my kitchenaid mixer, pressed with a tortilla press from Bedbathnbeyond.ca.
Thanks Chris. I will certainly try to make this. Looks yummy!
great video. but Trini season there meat before hand . were the green seasoning at?
If you live in the Downtown Toronto area and you shop at the St. Lawrence Market, you can get the banana leaves at a vegetable shop downstairs run by the Chinese. They keep them in their freezer. It is the shop opposite the place where they sell the squeezed juices. Hope this helps.
I like your cooking keep up the good work
here in NYC we get the original PROMASA brand corn flour to make pastelles, i've also used the GOYA masarepa cornmeal which is almost as good and widely available.
@briklayr1 Thats the way I learned as well.. but this corn meal was not working like that for some reason. this is why I ended up improvising and cooking it a bit.
OH CHEF!! I don't even know your name : ) I am so excited I ran across you in a search. I am a midwestern gringa, and a private chef, who had never even eaten Cuban food, now living in Miami! I have so many Cuban clients and am studying my ass off to try to do things familiar to Cubans, and I was totally helpless until I viewed your first video. They are the most thorough, and professionally worthy! I am watching every one. Thank you thank you thank you! Tu eres una santo!! (I am struggling with my Spanish too : ))
Well done Chris. Enjoyed your presentation.
Looks too yummy. I have never tasted Caribbean food but this was in my recom-box and it looked interesting. I was like, "pastelles, pastelles, what are those??" Looks like it's something worth trying if I ever go to the Caribbeans.
It from the beautiful and UNIQUE twin isle of Trinidad and Tobago. Yes you can add raisins, we add capers too, just to give it that sweet tart contrast!
you made it look so easy. great cooking
man you can cook thanks for those tips ...blessings to you
another awesome one brother, thanks for the addition to my collection.
Definitely gonna try this...looks tasty..thanks
thnkyou for the video, I will try it for my husband whos been craving these since Hawaii... if he don't eat it, well..... MORE FO ME!~ chow and aloha...
Thanks Chris I now know how to make pastelles.
You nailed it very good I will try it thanks
We make something like that in Panama. We call it Tamales or Tamal. But we put a whole lot more ingredients and it takes a whole more work and time to cook.
Great cooking Chris. Just a thought since I use north American cornmeal a lot. My suspicion is the starch is removed from the cornmeal so if you add some corn starch to the corn mix it might bind itself a little better. Must say you are doing a great thing with the posts.
Its been over 20 yrs but I'm definitely going try this one
Chris thanks for that method you used with the cornmeal. For years I have been wondering if the recipe was incorrect ie using 3 cups of water. Like you know the cornmeal would look like a soup, so I would use less water. This still did not make it doughy, but I am about to try the boiling method with the 3 cups of water. Thanks, keep on showing your methods they are helpful.
thank you for the tutorial .love the pastelle
Thanks Chris. I will try pastell for the first time. I will let you know!
I agree with the second comment because in Jamaica we called it blue drawers an we do a bit different so different places different names or ways to prepared it
Some people saying oh this is different from their recipe . Its the way we do it in Trinidad . Its two diferent kind of pastelle geez . My mom use to gave us this during chrismas i rather the one with meat than the sweet one with rasins. Keep up the good job Chris your laugh is too funny to me .lol
Thanks Chris. I will definitely try this Recipe for New Years Eve.
lovely flavor
taste wicked..... keep up the good work thank you
i'm gonna try this with cassava! yay! showing love from barbados! thanks for this video!! :)
this is such a healthy way to do it. as a kid i remember my parents dropping the balls into a bowl of oil
Thank you very much for all of these great videos!
i have enjoy seeing ur recipe how 2 make pastel and me and my wife has enjoy seein this program frm sense i left my moms home i have not eat pastel 4 the pass 90 years i hope ur program well give me inspiration how 2 start 2 this recipe i want 2 ask u 1 favour if u do not have ah strainer is it possible dat u can put the pastel in the boiling water please comeent me back as i say i enjoy seein ur recipe and i am willing 2 give it a try 2day is the first dat i have take in the program the 16/1212
Chris you need to use Promasa Cornmeal and that will work great.
I'm Venezuela, back home it was said that this was an African dish brought to our land. I've seen it at some of my African friends' gatherings (not during Christmas though) I would really like to know where it really came from.. who made it first lol
Chris, GOYA brand has banana leaves in the frozen section of most grocery stores.
Oh and I buy Goya Masarepa it's the same fine pre cooked meal like what we use back home. It took a lot of trial and error to find something that works so i hope that helps anyone outside of trini. I buy my masarepa at Giant grocery store and i think Shoppers has it as well (i'm in VA)
This recipe looks GOOD. I add bitters too.
gonna veganize this and try this with veggie mince/tvp, this looks so tasty
love your recipes Chris. Trini to d bone. lol.
Gunna try this one.. love pastelles.. thanks