Beef Pastelles

Originating in Venezuela, this dish is a Christmas tradition in Trinidad.

INGREDIENTS
3 lbs. minced beef
1/2 tsp. black pepper
1 head garlic, minced
3 onions, minced
3 bunches scallions, minced
1 West Indian seasoning
3 sweet bell peppers, minced
1 bunch thyme, minced
1 cup green olives, chopped
1 cup raisins
1/3 cup capers
1/4 cup vegetable oil
2 lbs. cornmeal
7 cups warm water
1/4 lb. margarine
1 tbsp. sugar
pepper (pimento)
salt to taste

DIRECTIONS
In large sauté pan, cook seasonings: garlic, onion, scallions, peppers, thyme. Add minced beef, salt, black pepper; cook until well-browned. Turn off heat; add capers, olives, raisins.

Warm 7 cups of water; add margarine and season with salt to taste; add sugar and mix with the cornmeal in a large bowl; let sit for 15 minutes.

Make 45 balls with the mixture. On the banana leaves, flatten out the cornmeal balls and fill with meat mixture; fold into a pillowcase shape and wrap inside banana leaf (cut to size). Tie the ends of the leaves with string; steam for 30-40 minutes.