Oven Baked Pastelles

Enjoy a comforting taste of Hawaii with these Oven Baked Pastelles. This hearty dish combines savory pork with green bananas, peppers, onions, garlic, and fresh herbs. The ingredients come together to create a flavorful meal with a delicious island-style taste.

These Oven Baked Pastelles offer a convenient way to enjoy a beloved local dish. Serve them warm for a family meal or share them at your next gathering. If you enjoy traditional pastelles, try the classic Pastelles recipe from Cooking Hawaiian Style for another version of this local favorite.

Pastelles have deep roots across the Caribbean and Latin America. Learn more about their history and regional variations from Encyclopaedia Britannica, which provides background on wrapped dishes such as tamales and their place in Latin American cuisine.

While it is a time consuming dish to prepare, a co-worker friend of mine shared her recipe for the dish baked as a casserole instead of the individual wrapped parcels.

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OVEN BAKED PASTELLES

A traditional Caribbean dish made up of a meat stuffed cornmeal pie which is usually wrapped in banana leaves and steamed. The Puerto Rican version is what we are accustomed to here; made with green bananas and a savory achiote flavored pork filling.

While it is a time consuming dish to prepare, a co-worker friend of mine shared her recipe for the dish baked as a casserole instead of the individual wrapped parcels.

Posted By: Deirdre K Todd

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine American, Local

Servings 12 Servings.

Ingredients

  

1x2x3x

• 1/2 c. achiote oil (Recipe follows)
• 15-20 green bananas, (about 6 c. after grated)
• hot water, as needed
• 1+2 tsp. coarse salt
• 6 large cloves garlic
• 2 teaspoons dried oregano leaves
• 1 tsp. freshly cracked black pepper
• 2 1/2 lbs. boneless pork, bite-sized pieces
• 1 (8 oz.) can tomato sauce
• 1 (8 oz.) can El Pato Mexican tomato sauce
• 1 (14.5 oz.) can chicken broth
• 1 large onion, chopped
• 1 medium bell pepper, seeded, chopped
• 1 bunch green onions, finely chopped
• 2 bunches cilantro, stems removed, chopped
• 8-10 cloves garlic, sliced
• 2 Hawaiian chili peppers, chopped
• 1 (7 oz.) can pitted black olives, drained
• 4 large ti leaves

Achiote Oil:

• 1 c. vegetable oil
• 1/4 c. achiote/annato seeds
• 1 tsp. whole allspice
• 1 tsp. whole black peppercorns
• pinch red pepper flakes

Instructions

 

Oil:

• In a saucepan over medium heat, cook seeds in oil 10-12 minutes; until color is a deep orange.
• Remove from heat; stir in allspice, peppercorns and red pepper.
• Allow to steep overnight. Strain.
• Use as desired to flavor beef/pork dishes, rice etc. Makes 1 cup.

   
• Soak whole bananas in hot water 10 minutes.
• Peel; finely grate into a bowl.
• Add all but 3 tablespoons of achiote oil and 1 teaspoon of salt; mix well. Set aside.
• In a processor or with a mortar and pestle, grind garlic, oregano, remaining 2 teaspoons salt and pepper.
• Transfer into a mixing bowl with pork; marinate 15 minutes.
• In a large saucepan over medium heat, brown pork with garlic mixture in 2 tablespoons of oil.
• Stir in tomato sauces and broth; bring to a boil.
• Reduce heat; add onion, bell pepper, onion, parsley, garlic, chili peppers, olives and bananas.
• Simmer 1 hour; stirring as needed.
• Preheat oven to 450 degrees; line a 13×9-inch baking pan with 2 ti leaves; drizzle with remaining tablespoon of achiote oil.
• Spread onto ti leaves.
• Transfer mixture into prepared pan; cover with remaining ti leaves.
• Cover tightly with aluminum foil.
• Place pan into larger roasting pan filled with 1-inch of water.
• Bake 30-40 minutes.

How To Serve:

• Serve with lots of rice.
• Pass the chili-pepper-water please.
• Serves 12.

Keyword traditional caribbean dish, meat, cornmeal pie, banana leaves, puerto rican, green bananas, savory, achiote, pork

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