Christmas Pastelle Pie

Sometimes the hassle of making individual Pastelles can be daunting. I got an easy alternate with my pastelle pie that can be done in a casserole dish with half the amount of work but still doesn’t cheat on flavor and that great Christmas flavor. Check it out !

Chef Jason.

Pastelle Pie

Yield: 15 – 3 Oz Portions

Ingredients Needed

For the Filling

·         2 Tbsp Vegetable Oil

·         3 Tbsp Minced Onions

·         1 Tbsp Minced Garlic

·         2 Tsp Minced Pimento Peppers

·         1 Lb Minced Beef, or Chicken, Pork, Lamb

·         3 Tbsp Minced Chives

·         1 Tsp Fresh Thymes Leaves, minced

·         8 Dashes of Angostura Aromatic Bitters

·         3 Tbsp Tomato Paste

·         2 Tbsp Bar B Que Sauce

·         1 Tbsp Soy Sauce

·         1/4 Cup Chopped Olives

·         ¼ Cup Raisins

·         Salt / Black Pepper to taste

For the Pastelle

·         2 ½ Cups Cornmeal Flour

·         1 Tsp Salt

·         ½ Tsp Garlic Powder

·         8 Tbsp Butter, melted

·         2 Cups Milk

·         2 Cups Water

·         6 Dashes of Angostura Orange Bitters

·         ¾ Cup Cheddar Cheese

Method

·Place a medium sized skillet over high heat and add the vegetable oil. Sauté the minced onions, garlic and pimentos for 2 minutes. Add the minced meat, chives and thyme leaves and cook until meat turns a slight grey and become grainy in pot- about 5 minutes

Reduce heat to medium and add the Angostura Aromatic Bitters, tomato paste, bar b que sauce and soy sauce. Stir to combine and place in the olives and raisins.

Cook covered for 8 minutes then remove lid and let simmer additionally for 5 minutes. Season with salt, pepper to taste and remove from heat. Set aside.

Preheat the oven to 350 degrees F.

Grease lightly a 12 x 9 Inch baking Dish with Vegetable Oil

To make the pastelle dough, add the cornmeal flour to a medium mixing bowl together with the salt, and garlic powder. Mix well then add the milk, water and Angostura Orange Bitters. Stir to combine until a loose batter forms.

When still pliable, divide the dough in half and place half of it into the greased tray and press out until it covers the surface to about ¼ inch thick.

Place the minced beef filling atop the layer of cornmeal dough evenly then gently press out the remaining cornmeal dough over the minced beef to cover it and encase.

Sprinkle cheese over the top layer and place in the oven to bake for 45 minutes.

Let cool for 10 – 15 minutes before cutting into and serving.

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