Image Credit: Deporecipe.co
If there’s one dish that truly belongs to a Trini Christmas, it’s pastelles. Soft, savoury, wrapped in banana leaves like little green presents—yes please! But beyond being delicious, pastelles come with a kind of magic no spice bottle could ever deliver: they bring families together.
In many homes, pastelle-making is a full-on production. Grannies, aunties, uncles, cousins, neighbours who “just pass through” (but somehow end up sticking around)—everyone takes a station. Someone mixes the dough, someone else seasons the filling, one person heats the banana leaves, another presses the balls of "dough", and the designated pastelle-folder is usually the one with the neatest handwriting in the family.
And when you’re making pastelles, you don’t make six… you make six dozen. Or seven. Or eight. Because these aren’t just food—they’re gifts. They’re shared with family, friends, co-workers and that neighbour who always borrows your garden tools.
And the best part? Pastelles are wonderfully versatile.
Some families swear by chicken. Others mix pork and beef for a richer filling. And vegetarians aren’t left out—they get delicious lentil, soya, or veggie-filled versions that hold their own on the table.
So here’s a basic chicken pastelle recipe, followed by easy swaps so you can create pork-and-beef or vegetarian versions—perfect for your own Christmas assembly line.
Basic Chicken Pastelle Recipe
Ingredients
For the filling:
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1 ½–2 lbs minced chicken
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2 tbsp vegetable oil
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1 medium onion, finely chopped
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4 cloves garlic, minced
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½ cup chopped pimento or sweet pepper
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½ cup chopped celery or parsley
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½ cup chopped chives
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¼ cup raisins (optional… depending on your family’s level of raisin drama)
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¼ cup olives, chopped
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2 tbsp capers (optional but lovely)
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1–2 tbsp green seasoning
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1 tsp salt
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½–1 tsp black pepper
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1 tbsp Tomato paste
1/4 cup ketchup
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A splash of Worcestershire sauce
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A splash of soy sauce
2 tbsp Browning(optional)
For the masa (dough):
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3 cups cornmeal (fine or pre-cooked)
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2–3 cups warm water
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¼ cup vegetable oil or melted butter
1/4 cup shortening
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1 tsp salt
To wrap:
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Banana leaves, cleaned and cut into squares
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A little oil for brushing
Method
1. Prep the leaves
Pass banana leaves over an open flame or stove top until they turn glossy and flexible.
Wipe clean, cut into squares, and set aside.
2. Cook the filling
Heat oil in a pan. Sauté onion, garlic, pimento, celery and chives until fragrant. Add minced chicken and seasonings.
Cook until the chicken is no longer pink.
Stir in olives, raisins and capers.
Adjust salt and pepper to taste.
Set aside to cool.
3. Make the masa
Mix cornmeal, salt, oil (or butter), shortening and enough warm water to form a soft, pliable dough—not too sticky, not too stiff.
Let it rest for 10–15 minutes.
4. Assemble
Brush a piece of banana leaf with oil.
Roll a small ball of dough (about golf-ball size) and press it flat.
Add a spoonful of filling to the center, fold the leaf to seal, and press the edges lightly to shape.
Repeat… many, many times.
5. Steam
Place the wrapped pastelles in a steamer and cook for 20–25 minutes.
Let cool before storing or sharing.
Variations
1. Pork & Beef Mix
Swap the chicken for:
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1 lb minced beef + 1 lb minced pork
Keep everything else the same—though this version shines with a little extra green seasoning and cumin.
2. Vegetarian Pastelles
Choose any of the following fillings or sauteed veggie combo of your choice:
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Seasoned cooked lentils
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Sauteed mushrooms + pumpkin
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Spinach + carrots
Soya mince
These veggie versions freeze beautifully and are always a hit with guests who want something lighter.
🌿 Did You Know?
- Many families run a full pastelle assembly line — leaf passer, dough presser, filler, folder, steamer, and of course the official “quality control taster.”
- Pastelles freeze extremely well, which is why households make dozens to last the whole Christmas season.
- Banana leaves add a subtle, earthy aroma that gives pastelles their signature flavour.
- Pastelles are made to share; gifting neighbours, friends, and co-workers is a cherished Christmas tradition.
Pastelles aren’t just food—they’re a memory in the making. A culinary team effort wrapped in banana leaves. Whether your family fills them with chicken, beef, pork, lentils, or a surprise veggie mix, the real flavour comes from the laughter, the chatter, and the “make sure yuh press it thin!” that carries from one generation to the next.
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