Trinidadian Beef Pastelles with Grilled Pineapple a

Name: Trinidadian Beef Pastelles with Grilled Pineapple and Roasted Red Pepper Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 3 tablespoons minced garlic; 3/4 cup finely chopped white onion; 2 1/2 pounds ground beef; 4 teaspoons red wine vinegar; 1 tablespoon chopped fresh thyme; 1/4 cup fresh basil chiffonade; 2 tablespoons capers; 3/4 cup currants; 3 tablespoons finely chopped green olives; 1/2 cup finely chopped red peppers; 2 tablespoons finely chopped jalapenos; 1 tablespoon ketchup; 3 tablespoons maple syrup; 3 tablespoons chipotle puree; 1 1/2 teaspoons ground white pepper; 2 tablespoons salt; 1/2 cup chicken stock; 4 cups cornmeal; 2 tablespoons sugar; 5 tablespoons salt; 3 tablespoon butter; 4 cups boiling water; 4 banana leaves; Grilled pineapple wedges, as an accompaniment; Roasted Red Pepper Coulis, as an accompaniment, recipe follows; 2 red peppers, roasted and skin, ribs, and seeds removed; 1/4 cup red wine vinegar; 3/4 cup canola oil; Salt and freshly ground black pepper

Servings: persons

2 tablespoons canola oil
3 tablespoons minced garlic
3/4 cup finely chopped white onion
2 1/2 pounds ground beef
4 teaspoons red wine vinegar
1 tablespoon chopped fresh thyme
1/4 cup fresh basil chiffonade
2 tablespoons capers
3/4 cup currants
3 tablespoons finely chopped green olives
1/2 cup finely chopped red peppers
2 tablespoons finely chopped jalapenos
1 tablespoon ketchup
3 tablespoons maple syrup
3 tablespoons chipotle puree
1 1/2 teaspoons ground white pepper
2 tablespoons salt
1/2 cup chicken stock
4 cups cornmeal
2 tablespoons sugar
5 tablespoons salt
3 tablespoon butter
4 cups boiling water
4 banana leaves
Grilled pineapple wedges, as an accompaniment
Roasted Red Pepper Coulis, as an accompaniment, recipe follows
2 red peppers, roasted and skin, ribs, and seeds removed
1/4 cup red wine vinegar
3/4 cup canola oil
Salt and freshly ground black pepper

1
In a large saute pan, heat the oil and cook garlic and onions until soft and translucent.
2
Add beef and cook until meat is browned.
3
Add remaining ingredients and cook for 20 minutes.
4
Put cornmeal, sugar, salt, and butter in medium mixing bowl and pour over enough boiling water to make mixture moist enough to spread.
5
To assemble Pastelles:
6
Preheat oven to 350 degrees F.
7
Cut washed and dried banana leaves into 8-inch squares.
8
Lightly oil each square.
9
Spread 1 tablespoon of corn dough in center of leaf.
10
Top with 2 tablespoons of filling.
11
Fold banana leaves and close in envelope style.
12
Steam filled leaves for 1 hour on a rack-lined baking sheet with water coming half way up sides; maintain the water level.
13
Garnish with grilled pineapple wedges and roasted red pepper coulis.
14
Puree and emulsify the coulis.

3859

kcal

Calories

362

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 2 tablespoons canola oil, 3 tablespoons minced garlic, 3/4 cup finely chopped white onion, 2 1/2 pounds ground beef, and more.

Yes, Trinidadian Beef Pastelles with Grilled Pineapple and Roasted Red Pepper Coulis falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Trinidadian Beef Pastelles with Grilled Pineapple and Roasted Red Pepper Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions