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1
Put corn into a mixing bowl, add chopped margarine, oil, salt and sugar.
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2
Pour boiling water over and quickly blend, using a round edge kinfe.
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3
As soon as mixture is cool enough knead with hands.
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4
Test between fingers mixture must be smooth not sticky.
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5
Roll into 12 small balls.
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6
Cover with a very damp kitchen towel.
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7
Filling: Heat oil, add garlic.
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8
When pale brown remove garlic.
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9
Add meat and saute until light brown.
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10
Add minced onoins, Worcestershire sauce.
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11
Simmer on low heat for five minutes.
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12
Add herbs olives, capers, raisins, chilli peppers and simmer on low heat until meat is tender and flavour is developed.
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13
Filling should be tender and moist.
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14
Add salt to taste if needed.
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15
Assembly: Prepare the bannana leaves the day before.
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16
Wash them dry them and wilt over an open flame or boiling water.
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17
Cut into squares about 12x12-inches.
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18
Oil leaf or foil before putting on the corn.
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19
Spread a ball of corn on the leaf, pat down.
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20
Place a square of wet muslin, another oiled leaf or thin sheet of plastic over corn and roll out very thinly using a rolling pin or pastelle press.
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21
Put a table spoon of meat filling in the center.
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22
Fold half the leaf over, bring in with it the corn spread.
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23
Bring in the other half of corn to cover.
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24
Now fold leaf to make a rectangular parcel.
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25
Tie with string and steam for 45 minutes or boil for 30 minutes.
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26
Drain and place on a flat surface.
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27
Serve immediately or store in freezer.
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28
(When pastelles are cold they remain in whatever shape they were put)
