Pastelles (Meat-Filled Cornmeal Pockets)

Ingredients

• 2 cups Cornmeal (fine)
• about 450 g Ground beef
• 1 medium Onion
• 1/2 medium Green bell pepper
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 1/4 small Scotch bonnet pepper
• 1 tsp Thyme
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Vegetable broth
• 6 sheets Banana leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 cups of fine cornmeal with the 1 teaspoon of salt and 1 cup of vegetable broth. Stir until just combined, then let it sit for 15 minutes to allow the cornmeal to absorb the liquid.
2. 2While the cornmeal mixture hydrates, prepare the filling. Finely chop the 1 medium onion, 1/2 medium green bell pepper, and mince the 3 cloves of garlic. Heat a 25.4 cm skillet over medium-high heat (approximately 204.4°C / 200°C). Add the chopped onion, green bell pepper, and minced garlic to the hot skillet and cook, stirring occasionally, for 5-7 minutes, or until they have softened.
3. 3Add the about 450 g of ground beef to the skillet with the softened vegetables. Cook, breaking up the meat with a spoon, for 8-10 minutes, or until the ground beef is fully browned. Drain off any excess fat from the skillet.
4. 4Stir the 2 tablespoons of tomato paste, the 1/4 small scotch bonnet pepper (finely minced), 1 teaspoon of thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the ground beef mixture. Reduce the heat to medium-low (approximately 148.9°C / 150°C) and simmer for 10 minutes, stirring occasionally, allowing the flavors to meld.
5. 5Prepare the banana leaves by wiping them clean. Lay one sheet of banana leaf flat. Spoon about 1/4 cup of the hydrated cornmeal mixture onto the center of the leaf and flatten it slightly into a disk. Place about 2 tablespoons of the ground beef filling onto the center of the cornmeal disk.
6. 6Carefully fold the banana leaf over the filling to create a sealed pocket, ensuring no filling can escape. You can fold it like a small envelope or a tamale. Repeat this process with the remaining cornmeal mixture, ground beef filling, and 6 sheets of banana leaves to make 6 pastelles.
7. 7Arrange the folded pastelles in a steamer basket, making sure they are not overcrowded. Place the steamer basket over a pot of boiling water. Cover the steamer and steam the pastelles for 60 minutes, or until the cornmeal is firm and cooked through. The steam should be visible and consistent throughout the cooking time.
8. 8Carefully remove the pastelles from the steamer. Let them cool on a wire rack for at least 5-10 minutes before unwrapping and serving. This resting period allows the pastelles to set, making them easier to handle.

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