Chicken Pastelles

Updated at: Thu, 17 Aug 2023 08:50:52 GMT

Step 1

Season chicken with green seasoning and 2 tsp salt. (this can be done up to 24 hrs in advance.)

Step 2

In a saucepan add oil, onions, and garlic, saute until softened. Add in seasoned chicken, sauté on medium heat until softened and falling apart. Shred chicken with two forks, then add in capers, olives, and raisins. Set aside to cool.

Step 3

Prepare cornmeal dough by adding cornmeal and 1 tsp salt to a bowl. Add in stock and oil slowly while mixing. Mix until dough is soft, but not sticky. Roll into golf sized balls and set aside. Cover with a tea towel, so they won’t dry out.

Step 4

Prepare pastelles:

Step 5

Soften banana leaves by singing over a low heat on stove, or placing in microwave for a minute. Place dough ball in the center of a square of oiled banana leaf. Use another leaf to cover, and use a pastelle press or rolling pin to flatten into a circle. Place filling in center, and fold in sides to create a rectangle. Wrap banana leaf around pastelle to create a package, secure with string and or foil.

Step 6

Steam in a double boiler for 20 minutes.

Step 7

Pastelles can be stored in the freezer up to 3 months.

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