Preparation time: 25 minutes
Cooking time: 45 minutes
Level: Intermediate
Ingredients:
Dough:
3 medium cassava
1/4 cup butter
1/4 cup olive oil
Water to boil the cassava
Filling
1 lb minced beef
2 onions, finely chopped
1 bunch chive
1 bunch big leaf thyme
1 hot pepper to taste, finely chopped
1 pimento pepper, finely chopped
1 stalk celery
2 cloves garlic
20 leaves chadon beni
1 bunch fine leaf thyme
Salt to taste
¼ cup roucou (or ketchup)
2 tbsp. capers (optional)
2 tbsp. raisins (optional)
8 olives chopped finely (optional)
Wrapping
2 -3 large fig (banana) leaves
String to tie4 tbsp. oil
Directions:
Prepare the meat filling.
Wash and peel the cassava before boiling in a deep pot of water. (The cassava is is good when a knife goes through it easily.) Dice the cassava and then mash it with a strong fork. Remove all the firm pieces of cassava and continue softening it with your hands. Set aside.
Melt the butter. Add the melted butter and olive oil to the cassava. Mix well. The softened cassava dough is pliable and can now be rolled easily. Separate the dough into smaller balls.
Place some oil in a saucer. Roll each dough lightly in the oil. Press the ball flat and fill with the meat filling.
Fold the leaf wrapper neatly over the pastelle and tie with a piece of string. Steam the pastelles for 25 -30 minutes. Set aside to cool before serving.
Source: simplytrinicooking.com Print this Recipe
