Ready in: 25-30 minutes
- 1 pk promasa
- ½ lb margarine
- 1 tsp salt
- 2 tsp sugar
- 1 bouillon cube
- 7-8 cups hot water
- 5 lbs ground beef or combination of ground pork and beef or ground chicken.
- Minced green seasoning – ( In a food processor or blender, mince 4 bundles chive, thyme, parsley, 4 cloves garlic, 3 onions, 15 pimentos, shadon beni.)
- 1 ½ cups Ketchup
- Few dashes of soy sauce
- Few dashes of Worcestershire sauce
- 2 tbsp pepper sauce
- 1 lb raisins – cleaned and washed
- 1 bottle stuffed olives (cut in pieces)
- 1 bottle capers
- 12 fig leaves
Season meat with all seasonings – minced green seasonings, Worcestershire sauce, soy sauce, pepper sauce and ketchup. Mix well to evenly distribute seasonings throughout meat. Refrigerate overnight or leave for at least one hour.
Heat about ¼ cup oil in a large heavy duty pot. Add meat, stir and let it cook on high for 10 minutes. Turn heat to medium to finish cooking, ensuring that all liquid does not dry out but that the meat remains moist.
Add raisins, olives and capers, mix well and set aside to cool.
. In a very large bowl, empty package of promasa. Add salt, sugar and margarine and work all into corn meal with your hands.
Dissolve bouillon cube in 1-cup hot water to be used.
Add hot water – 2 cups at a time and using a wooden spoon mix to soft and pliable dough.
Make into balls – you can use a small measuring cup to scoop the balls.
Heat over open flame so leaf becomes pliable.
Cut into squares – about 50 pieces with a damp cloth wipe each leaf both sides.
To Assemble Pastelles 1 Cup of oil Pastry Brush 50 pieces foil to enclose pastelles 50 pieces fig leaves Corn balls Meat mixture Pastelle press or pyrex dish cover (round and flat) Place foil then fig leaf on bottom of pastelle press. Brush fig leaf with little oil. Place corn ball on oiled leaf and press to flatten. Put 2-3 tablespoons of meat mixture in middle, fold over in fig leaf then make a parcel with foil. Continue until finished. Steam pastelles for 25 –30 minutes. Refrigerate and use when ready.