Hi guys! I promised that I was going to add a recipe for Vegan pastelles so here I am!
I usually don’t do exact measurements when I cook, but I will provide you with the right measurements for the pastelle dough. For the filling, you need to add as much seasonings as you like. I made a huge batch of pastelles (some with raisins and some without).
I added around 2 cups of dry lentils so make sure to add way less if you are making just a few.
INGREDIENTS
For the filling:
2 cups of dry lentils
Chadon beni
6-7 pimentos (deseeded)
1 shredded carrot
2 or 3 cloves of garlic
Green seasoning
Salt
For the dough:
2 cups of corn flour
2 ½ cups of warm water
1 teaspoon of salt
2 tablespoons of vegan spread (optional)
You will also need banana leaves or foil.
METHOD:
(Filling)
Boil the dry lentils until they are soft but not super soft. Set aside until they cool down. Put them in a food processor and pulse a few times until they mash a little bit but not completely. I personally like mine a little chunky, if you like yours smooth you can process them longer but you will have to be careful they don’t turn into a paste.
Take the chadon beni, pimentos and garlic and chop them finely by hand or using a food processor.
Place the lentils in a large bowl. Add salt and the chadon beni, pimentos and garlic mix. Mix thoroughly. Add the shredded carrot and the green seasoning. Combine everything carefully. Taste to see if the seasonings are right for your palate. Feel free to add more salt, green seasonings or more pimentos if necessary. Add the chopped olives and mix everything well.
Transport the mixture into a large pan and let it cook for a few minutes. Do not add anything to do the pan, meaning do not put any oil. Set aside.
METHOD:
(Dough)
In a large bowl add the corn flour, salt and warm water. Don’t be afraid thinking it is too much water, the corn flour will absorb everything.
Take a medium size ball of the corn flour mixture and place it into your ungreased banana leaf. No oil necessary!
Carefully spread it to form a nice circle, not too thin. Place the filling in the middle and using the banana leaf carefully fold all sides, secure the pastelle with twine.
Cook the pastelle in boil water for 15 minutes. Remove pastelle carefully and let it drain in a colander. After it cools down, it is ready to be eaten!
Of course, you can freeze them so you can have pastelles for months to come.
Delicious! Wow, this post made me hungry hahaha…I am going to eat two! 😉
