Baked Pastelle Pie

22.10.15 | Recipe by Renz
A one pan baked pie, that is a great alternative to making pastelles. Packed with all the flavors of the traditional treat, this pie would have your family rushing for more.

Recipe for Baled Pastelle Pie

** Pictures have been updated*

This pie is a twist on a traditional Caribbean cornmeal dish we call pastelles.

Pastelles are a major staple in Caribbean homes (especially Trinidad and Tobago) around Christmas time.

They are prime food items, only offered to those deemed worthy to get this little cornmeal wrapped prizes stuffed with minced meat.

A pastelle recipe normally requires a lot of work to make these little pies. And sometimes so not worth it unless you are going to make hundreds of them, in my opinion.

So instead, I've brought you way to get that pastelle, but with less work. This baked dish combines all the flavors of the traditional, in a new conventional way

Why are these such precious commodities?

As mentioned, pastelles are the most painstaking things to make. It involves heating banana leaves to make it pliable. We do the banana leaf process for other things, so you can see how we use it in this paime recipe.

After fixing the banana leaves, you then have press to flatten these cornmeal balls, adding meat, pressing again and wrapping in banana leaves and tying.

I remember those times my mom needed to call out her army (my aunts and cousins) so that we could make a service line to get them done. I always wanted to hide.

If you want to see a video of the process you check out this pastelle video.

And what makes it worse?

Related: Recipe for Traditional Trinidad Pastelles

 You spend all day going through the process to make these things. Then we sit and eat them out so quickly.

They finish way too soon for the amount of work that has to be put in to make them.

Then my aunt, who is as much as a foodie as I am, introduced me to a MUCH easier version.

I want to say an alternative but I think that this pastelle pie hold it's weight against the "traditional" process.

Recipe for making baked pastelle pie

The pie does not require an army of friends and family to make it even though they will want to eat it.

Instead of taking a day and a process line to make this pie, it's quite easily a mix, a stir, and a bake.

The taste of the traditional pastelle is not lost.

The savory mix of the minced meat with the capers and cornmeal bake still reminds you of sitting with family around Christmas time eating these in twos, threes, sometimes even fours.

Pastelle Pie Recipe

Now with a lot of less work you are able to get your pastelles to add to your sorrel, ginger beer, punch ah creme, paime and black cake.

And this pie freezes well. It has to be warmed up in pieces though to make sure its properly warmed but it tastes just as good a couple days later

I love when traditional dishes take on new attitudes.

Have you had pastelles before?

Looking for other Christmas Goodies:

Black Cake
Punch ah Creme
Corn Pie

Baked Pastelle Pie
Yield: 6-8
Author: Renz @ HomeMadeZagat
Baked Pastelle Pie

Baked Pastelle Pie

An alternative to the traditional pastelle from Trinidad and Tobago. A one pot baked pastelle pie with cornmeal, minced meat, raisins, capers and olives.
Prep time: 30 MCook time: 45 MTotal time: 75 M


  • 1 pound minced beef
  • 1/2 lb margarine
  • 2 small onions
  • 1 tin cream of corn (14 oz)
  • 1 1/2 cup cornmeal
  • 2 beaten eggs
  • 1 1/2 cups milk
  • Salt & pepper to taste
  • Raisins, olives, capers.


  1. Heat stove to 350 degrees
  2. Heat a heavy bottom pan on medium high heat
  3. Add margarine and onions to pot, cook until onions are opague
  4. Add minced meat to pot and stir, for about 10 minutes
  5. Add creamed corn and cook for another 5 minutes
  6. In another bowl mix eggs, milk and cornmeal until smooth
  7. Remove meat mixture from stove
  8. Add cornmeal mix to meat mixture
  9. Mix in raisins, olive and capers
  10. Add salt and pepper to taste
  11. Pour mixture into greased baking dish and bake for 45 minutes
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Pastelle Pie

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