Recipes

SPINACH PASTELLES

Courtesy the Fitness Chef Charlene Procope from Fit Food on Cup of Joe

Ingredients

FILLING

2 bundle of dasheen bush  leaves only
1/2 cup olives
1/2 cup capers
1/4 cup dry cranberries
1 lg onion
3 pimentos
3 garlic cloves
1 tbsp oil
1/2 tsp salt and black pepper
2 tbsp ketchup
1 tbsp tomato sauce

PASTEL DOUGH
2 cups corn meal
3 cups water
2 tbsp olive or coconut oil

Directions

  1. For the filling : In a sauce pan add oil and sauté garlic, onion, pimento.
    Add dasheen bush and cook until wilted and tender.
    Add the olives, capers and cranberries cook and additional 5 min and leave to cool.
  2. For the dough : Combine cornmeal, water oil and stir until mixture sticks together. Shape into even sized balls.
  3. Assemble and cook : Place dough on fig leaves with some oil, flatten with hands or use a pastel press.
    Put a spoonful of the spinach mixture on the cornmeal dough and fold
    Wrap with foil and steam for 15-20 min

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