Trinidad Chicken Pastelle

The Trinidad Chicken Pastelle Recipe is one of those dishes that lets you know Christmas has arrived in Trinidad and Tobago.

While beef pastelles are the traditional standard, this chicken version is my personal best and in Trinidad it signals the real start of our holiday cooking. It keeps the familiar flavors and techniques we all grew up with, but uses ground chicken for a lighter filling that still delivers plenty of depth.

If you want to add a proper Caribbean touch to your Christmas menu, this Trinbagonian Chicken Pastelle Recipe is a must.

Ingredient Guide

• Ground Chicken

  This forms the base of the filling and creates a lighter alternative to the traditional beef pastelle.

• Olive Oil

  Used to sauté the chicken and prevent it from drying out.

• Black Pepper

  Adds gentle heat and depth.

• Scallions

  A key flavor base in Caribbean cooking.

• Thyme

  Brings warmth and a familiar herbal note.

• Parsley

  Adds freshness and balance.

• Tomato

  Helps build moisture and body in the filling.

• Capers

  Introduce a salty, briny contrast.

• Chicken Stock

  Used in both the filling and the cornmeal dough for added flavor.

• Pimento Peppers

  Contribute aroma and mild heat without overpowering the dish.

• Dried Cranberries

  Add subtle sweetness that works beautifully for Christmas pastelles.

• Raisins

  A traditional element that adds texture and sweetness.

• Olives

  Bring a savory bite that balances the sweet elements.

• Salt

  Enhances and ties all the flavors together.

• Butter

  Adds richness to the cornmeal mixture.

• Corn Meal

  Forms the outer layer that wraps the filling.

• Banana Leaves

  Used for wrapping and steaming, adding aroma and authenticity.

Shopping Made Easy

• Banana leaves can be found at Flemington Markets in Sydney.
• Look for fine cornmeal rather than coarse polenta for the best texture.
• Pimento peppers may be substituted with Habanero Peppers as seasoning peppers.
• Capers and olives are typically found in the condiment or international aisle.

Cooking Notes

• Ground chicken cooks quickly, so keep the heat at medium to avoid drying it out.
• Allow the filling to cool completely before assembling the pastelles.
• The cornmeal dough should be soft and slightly tacky, but firm enough to hold together.
• Banana leaves should be wiped clean and dry before using.
• Pastelles freeze very well and are ideal for make-ahead Christmas cooking.

Trinidad Chicken Pastelle Recipe

A classic Trinidad Christmas favorite, this Trinbagonian Chicken Pastelle Recipe features seasoned ground chicken simmered with herbs, dried fruit, and aromatics, then wrapped in cornmeal dough and steamed in banana leaves for a festive Caribbean holiday dish.

• 1 – 1.5 kg ground chicken
• 3 tablespoons olive oil, divided
• 1/2 tablespoon black pepper
• 1 tablespoon thyme, chopped
• 1 tablespoon parsley, chopped
• 1 medium tomato, diced
• 1 teaspoon capers
• 4 1/2 cups chicken stock, divided
• 2 pimento peppers, chopped
• 1/4 cup dried cranberries, chopped
• 1/4 cup raisins
• 2 tablespoons sliced olives
• 3/4 tablespoon salt, divided
• 2 tablespoons butter
• 3 cups fine corn meal
• banana leaves, cut and washed

Instructions

• Heat 1 tablespoon of the olive oil in a wide pan over medium heat at about 350°F (175°C). Add the ground chicken and break it up into small pieces as it cooks. Cook for 7 to 10 minutes until lightly browned.
• Add the black pepper, scallions, thyme, parsley, tomato, and capers. Stir well.
• Add 1 1/2 cups of the chicken stock, bring to a boil, then reduce to a gentle simmer at 212°F (100°C). Cook for 20 to 25 minutes.
• Stir in the salt, the pimento peppers, cranberries, raisins, and olives. Cook for 2 to 3 minutes, then turn off the heat and allow the filling to cool completely.
• Heat the remaining chicken stock with the butter, then turn off the heat just before it reaches a simmer at approximately 200°F (93°C). Add more butter for a richer taste and texture to the cornmeal.
• Place the cornmeal in a bowl and add half of the warm stock. Mix, adding more stock gradually, until a soft but firm dough forms. (A tacky feel is expected.)
• Roll into balls slightly larger than a ping pong ball and rub them lightly with the remaining olive oil to prevent them from drying out as we begin filling them.
• Prepare the tortilla press with parchment paper (place a piece on the bottom, then another after you place the dough ball), lightly greased. Press each ball into a thin circle.
• Place about 2 tablespoons of filling in the center, fold over all sides, and seal gently with your fingers.
• Place the filled pastelle on a piece of banana leaf, top with another piece, wrap in foil, and seal like a small package. Most Asian, West Indian, and Latin grocery stores will have frozen banana leaves. Thaw, wipe with a warm cloth, and cut into pieces.
• Steam at 212°F (100°C) for 25 to 30 minutes.
• Serve warm. Pastelles can be left wrapped and frozen for up to 2 months. Thaw, warm in the microwave, or re-steam and enjoy.