Beef Pastelle

Filling:

• 1.  Season beef with onion, chive and thyme, garlic, MAGGI® Green Seasoning, Pepper Sauce and Season-Up. Allow to marinate for 20 minutes (for best results marinate overnight)

• 2.  In a pot over medium heat oil and add seasoned meat, cook until browned, add ketchup, Worcestershire sauce, capers, olives and raisins, simmer until meat is fully cooked and everything is well combined. Remove from heat and let cool.

Cornmeal Dough:

• 3.  In a medium bowl, mix cornmeal, 1 ¼ teaspoons MAGGI® Season-Up All-Purpose, margarine and warm water to make a soft dough.

• 4.  Form the dough into 8 balls and cover with a damp kitchen towel to prevent them drying out.

Assembly

• 5.  Wipe banana leaves with a clean cloth. Quickly pass the leaves over a medium to low open flame, allowing the leaf to get dark and pliable. Set aside. (If banana leaves are not available, cut aluminum foil into squares).

• 6.  Lightly grease two banana leaves (or squares of plastic wrap) with some oil.

• 7.  Place a cornmeal ball on one, cover with another basted leaf (or piece of plastic wrap) and flatten using a pastelle press or a rolling pin to about 1/8” thick.

• 8.  Remove the top leaf and put approximately 1/8th of the meat mixture in the middle.

• 9.  Fold the cornmeal around the meat in a rectangular shape, sealing the edges with a little water.

• 10.  Fold the banana leaf around the pastelle and tie in place with a piece of string.

• 11.  Steam the pastelles in a colander or steamer for about 20 minutes over boiling water.

• 12.  Cool and remove from the banana leaf before serving.