}); Bite-Sized Pastelle Croquettes - Propa Eats

Bite-Sized Pastelle Croquettes

Bite-Sized Pastelle Croquettes

Our gift to you: Little bites of heaven.

Posted by Propa Eats on Wednesday, December 6, 2017

Feel fully prepared and fully inspired for Christmas with our collection of festive recipes. Get ready for the feast with easy to follow advice on cooking ham, stuffing, desserts and all the extras. We have the mains, sides and desserts covered. All you need to do is eat, drink and be merry.

Pastelle Croquettes

Pastelles are delicious, but they’re pretty messy and obnoxious to eat at a party. At dinner, it also takes too much real estate on your plate. (Not to mention, it’s almost impossible to unwrap the damn thing in public without looking completely sloppy.) To solve this issue, we decided to create a neater, bitesize way of delivering those very same flavours you love. Imagine stuffing all the ingredients of pastelles into a cornmeal crust and deep-frying it to perfection. Serve them alongside tamarind sauce for dipping.

Yields24 Servings

INGREDIENTS

For the corn dough
 2 cups fine ground pre cooked cornmeal
 2 ½ to 3 cups lukewarm water
 1 tablespoon salt
 1 tablespoon sugar, optional
For the filling
 ½ lb ground beef or chicken
 1 tablespoon oil
 2 onions, chopped
 2 cloves garlic, minced
 ¼ cup olives, sliced
 1 tablespoon capers
 3 tablespoons raisins
 Oil for frying
 Tamarind sauce to serve

DIRECTIONS

1

Heat oil in a sauté pan over high heat and cook onion and garlic for 5 minutes, until golden brown.

2

Add minced beef and mix until cooked through.

3

Add the thyme, fennel, olives, capers and raisins and stir a few times before removing from the heat. Set aside and allow to cool.

4

In a medium bowl, dissolve the sugar and salt into the water.

5

Gradually add the cornmeal to the water as you mix with your hands.

6

Stop adding cornmeal right before the mix turns solid. Stir vigorously until the dough starts to pull away from the sides of the bowl. If it doesn’t firm up, add a few more sprinkles of cornmeal and stir vigorously again.

7

Divide your dough into 12 to 15 even pieces.

8

Roll each mound in your hands until a smooth ball forms. Flatten it in the palm of hand, add a teaspoon of stuffing to the middle of the dough, and gently close your hand to seal the dough. Roll gently and form into a smooth ball again. Repeat until all dough pieces are stuffed.

9

Preheat oil in a over medium-high heat, keeping it at 350°F.

10

Once ready, fry 5 to 6 croquettes at a time until golden brown then remove and drain on a plate lined with paper towel.

Ingredients

For the corn dough
 2 cups fine ground pre cooked cornmeal
 2 ½ to 3 cups lukewarm water
 1 tablespoon salt
 1 tablespoon sugar, optional
For the filling
 ½ lb ground beef or chicken
 1 tablespoon oil
 2 onions, chopped
 2 cloves garlic, minced
 ¼ cup olives, sliced
 1 tablespoon capers
 3 tablespoons raisins
 Oil for frying
 Tamarind sauce to serve

Directions

1

Heat oil in a sauté pan over high heat and cook onion and garlic for 5 minutes, until golden brown.

2

Add minced beef and mix until cooked through.

3

Add the thyme, fennel, olives, capers and raisins and stir a few times before removing from the heat. Set aside and allow to cool.

4

In a medium bowl, dissolve the sugar and salt into the water.

5

Gradually add the cornmeal to the water as you mix with your hands.

6

Stop adding cornmeal right before the mix turns solid. Stir vigorously until the dough starts to pull away from the sides of the bowl. If it doesn’t firm up, add a few more sprinkles of cornmeal and stir vigorously again.

7

Divide your dough into 12 to 15 even pieces.

8

Roll each mound in your hands until a smooth ball forms. Flatten it in the palm of hand, add a teaspoon of stuffing to the middle of the dough, and gently close your hand to seal the dough. Roll gently and form into a smooth ball again. Repeat until all dough pieces are stuffed.

9

Preheat oil in a over medium-high heat, keeping it at 350°F.

10

Once ready, fry 5 to 6 croquettes at a time until golden brown then remove and drain on a plate lined with paper towel.

Pastelle Croquettes
Chef Chelsae-Marie Lee Kong

Chef Chelsae-Marie is a die-hard ‘foodie', so the calling to be a chef felt natural to her. She prides herself on providing a customizable catering experience with local and exotic influences. She pushes new flavors and makes each offering original and memorable.

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