How To Make Pastelle Meat Stuffed Pot Bakes 🇹🇹 Foodie Nation

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour is often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat with fewer calories, while bell peppers are milder and cheaper.

Start by seasoning the ground meat with half ginger and half garlic.

Add parsley and fermented pimento sauce to the meat mixture.

Mix the ingredients by hand or with a hand mixer.

Let the seasoned meat sit for a bit before cooking.

Heat a pan with a little oil, then add chopped onions and lime juice.

Cook until the onions are fragrant and the pan is hot, indicated by the sizzling sound.

Add all the ginger and tomato paste to the pan and cook down until browned, caramelizing the tomato paste.

Add the seasoned meat to the pan and cook until browned, mixing well.

In a separate bowl, combine 2 cups of milk, 2.5 tablespoons of brown sugar, and yeast to let it bloom.

Once the yeast is ready, add 2 tablespoons of oil and 1 egg to the mixture.

Gradually add baker's flour and salt, mixing until a soft dough forms.

Knead the dough for about 20 minutes until it becomes smooth and no longer sticky.

Let the dough rest in a greased bowl for 45 minutes to 1 hour for fermentation.

After fermentation, punch down the dough to release gases and portion it into 10 small balls.

Roll out each ball, fill with the meat mixture, and seal the edges.

Cover the filled buns and let them rest before cooking.

Cook the buns in a preheated oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens