Great job yet again! Everyone, don't forget to thumbs up her videos as well. More thumbs up it has, the more popular it'll become and it'll pop up when people search youtube much more. That's how youtube works. So the least we can do is give her a thumbs up each time she makes a new vid as a means of support and appreciation. After all, it only takes a click...Keep up the good work Natasha.
Thanks so much for this recipe doll! My tip to eliminate that boiling and straining out of water....u place ur metal strainer over the pot of water and put ur packages in there and cover the strainer with the pot cover (in place of a steamer) Try it...Perfect results everytime!! Love your channel....always makes me happy!!!!!!
Thank you for keeping the tradition alive....my mother grandmother aunts have passed on and the written recipes are not making sense....I used to help at the table growing up.... cutting etc.....now I can pass this on to my grandson 😊
Hi natasha! I tried your recipe and the pastelles came out great. I would like to thank you for your hard work and dedication you put into your videos. You are amazing!
I use a clear plastic bag over the pressing part oiled of course, I also season the cornmeal with salt, a dash of cayenne and paprika. I leave out the sauce, paste and ketchup, pastelles from long ago didn't have that, roucou was used for color and taste. It's also kneaded with warm water my relatives use hot water with a little lad in it. Customers request them spicy and I make them to suit. I'm sure I'm leaving out something just can't recall at the moment 😀. Thanks for asking.
My family always spoke of pastelles like they're so tedious to prepare... You made this seem so easy. I'm going to try it and share with them. Love your cooking in general. My husband thinks I'm a boss cook...little did he know lol
I'm living in England so I don't have family to make my pastelle so I'm going to make my own this year God's will. Just listening to your accent make me feel happy . Irish cream.
I usually purchase my treats, the pastelles, cakes, etc. Now that I came across your channel, I'll be making everything on my own and confident they'll come out perfect.
Thank you for this and all the other wonderful recipes. This is my second year using this recipe (along with the sponge cake and dhal) and all of them were delicious! Keep up the great work. The instructions in these videos are clear and easy to follow.
Thank you very much Natasha. I used your recipe, and my pasteles came out great. I'm very meticulous when cooking, and I found this recipe to be quite good. I simmered them for 20 minutes because I made them a bit larger. In addition to what this recipe suggests, I like to add some vegetable oil and a little Cookeen to the corn flour dough as well. For the meat, one small tomato per pound of meat instead of tomato paste. Just use an electric chopper for the tomatoes and throw it in about 15 minutes before the meat is finished cooking. Thumbs up :)
I made this today and my oh my it came out absolutely perfect. I just love looking at your cooking videos and each recipe I try is awesome. Keep up the good work!
I loved this video. I like that you were very organized, all your ingredients were clearly visible and organized before you got started. I have watched videos where people are all over the place, reaching for ingredients. The pastelles looks delicious. I will be trying it out today. :)
OMG Natasha!! I tried this pastelle today because I had a craving for it and oh my goodness I surprised myself. Thanks to you, making this recipe soooo easy to follow. You are the best😉
Hi Tasha. Forgot to mention I also made your Pastelle Recipe.Sorry I did not double the Recipe.Girl unbelievable delicious.Only difference I add one tsp sugar to the cornflour.Thanks again
Looks so delicious, it's such a pleasure to see how nice and clean everything looks, tired of seeing TH-camrs cooking with beat up, dirty looking pots, your pots always look shinny and clean. Anyways, keep posting these mouth watering dishes.
I have started following you about two years ago and every year I come to your videos for the little tips, tricks and advice. Thank you! Your dishes are absolutely mouth watering, and the few I've tried are no doubt delicious. ❤
hi jus wanted to say thank u i tried ur pastelles n i must say even i was so shocked at how delilous it is even my 1 yr old couldn't have enough. I pray dat god will continue to bless u n urs.
made this 2.30am becuz i was amazed how simple...cudnt wait til morning came in full....only to receive a bounce from my husband wen he came home as he enjoyed it...and prompted me to continue watching your videos...lol.
I love this lady cooking... you taught me how to make bread and buss up shot. .. my husband is so proud of me now🤗... thank you so much... I will be making pastelles this season.
Hi just tried making pastelles for the first time, just wanted to say thank you for your easy to follow recipe, my pastelles came out great #no longer paying for pastelles :)
Hi Natasha I did my pastelle pie and it sure did come out way better than last week I follow your directions thanks for sharing that video because I have always loved pastel but I can get it in America so now I'm going to make pastelle next week I'll let you know how they came out thanks again for the pastelle pie recipe. I just took it out of the oven :) it looks good
You're getting me in the mood for Christmas already 😏. I tried making Pastelles a few years ago for the first time, but I punked out and used store bought pre-made Tamale dough. I will try again using your recipe. Fortunately, I live in So. Calif. and have these things including the banana leaves readily available at Christmastime. Not sure about the Ketchup though, but I will definitely include hot peppers. Thank you for sharing your recipe.👍
Hi Natasha this pastelle recipe is really good.i tried it and enjoying it right now.thank you for sharing all your recipes.you have a sweet hand......happy holidays to you and your family.🎄🎄
Definitely gonna try this hope it comes out as good as yours.. fingers crossed..for divali I always follow your recipe on how to make parsad and it always turns out amazing.. thank you your recipes makes most of my dishes so much easier.
Natasha u r so wonderful a person. Love yr videos. I think u love people too. So u share yr talent & knowledge lovingly. May u grow in abundance & happiness.
The leaves add flavor believe it or not. I still use string, the old fashion look. However pork was the main meat used now there's a variety which I like.
Nice recipe. One correction though, you are using cornmeal. Pastelles are made with cornmeal. Cornflour is a white powder-like substance normally used to thicken sauces. Promasa CORNMEAL is the preferred choice .
@@TriniCookingwithNatasha in Trinidad cornflour and cornstarch is the same product. Cornmeal is the yellow stuff made from corn and is used to make pastelles.
Hello Natasha I like this video very much specially because in Mexico we have a very popular dish call tamales, similar than the pastel I never did it in my life because I always thought that was to much work but the way that you do seems to be much easier. keep up whit the good recipes!!
By the way i made last year and this year again using you recipe and my Trini husband said that I should been born in Trinidad. I made a few of your recipes already and never fail. Thanks!!!
Hi Natasha, I've tried many of your recipes and they're very good, thank you so much. I just wanted to let you know that Worcestershire is pronounced, "Woors-ter-share". You're NOT the only person who pronounces it like that; I did the same until I realized it was wrong. Many others, especially in the Caribbean pronounce it wrong. English is really a very confusing language; the pronunciation of many words are not pronounced as spelt. I hope you don't mind me letting you know this, but I did it because being a Trinidadian myself, I wouldn't like anyone to laugh at us Trinidadians. We are supposed to help and correct, especially our own people. God bless you for the wonderful job you're doing. Great teacher!
I loved that you made it easy for me to make it. My friend and I was just talking about making pastelles and much work it takes to make. Thank you so much
hi Natasha good morning you have made my Sunday morning I was so anxiously waiting for you to make this looks so yummy and the dough looks so perfect I know people who put some pepper flakes in the dough to add a little colour and extra heat for those who like pepper really can't wait to try this just curious though how do you reheat yours thank you so much💞💋
Thank you for the amazing recipe, but i have a question, does the water get into the pastel and make it "soggy" or affect it negatively in anyway? i usually steam mine but it tends to be tedious since i make a lot this method looks a lot easier.
+Trini Cooking with Natasha Honestly it was the dough, it kept falling apart so I thought to add flour which just made matters worst. We had a good laugh Christmas Eve though.
Can I use Cardomon leaves instead of candon beni, as it is not accessible in the the UK. Also, why add oil (given mince is so fatty) and I see you are using a non stick pan! Thanks Your Completed pastells looks amazing. I am sure it taste mouthwateringly devine
If I want to make the pastelles in advance and freeze, is it best to make them cooked or uncookeed? I prefer to steam the pastelles, so based on the method chosen, when I thaw them how long should I steam them for? Could a bamboo steamer work? Also along with the fig leaf which alumnium foil is best to use? I noticed the foil gets discoloured after steaming
Great job yet again! Everyone, don't forget to thumbs up her videos as well. More thumbs up it has, the more popular it'll become and it'll pop up when people search youtube much more. That's how youtube works. So the least we can do is give her a thumbs up each time she makes a new vid as a means of support and appreciation. After all, it only takes a click...Keep up the good work Natasha.
awwwh thank you so much
0
Nice
@@TriniCookingwithNatasha Lmlmllmll.mlllllmmllmlmlllmlmlmmllmmlmllmm.lllmmlmlllmllmmlllmmmlmlmmllmll.lmmlm.lmlmlmmmllmlllmll.lmlmllmlml.lml.mlmmmlmlmlllmmmlmm.mlmlmmmmllllmm.ml.mmmllmm.m.mlmm.mlm.m.mlmllllmlm.mmmlmlmml
100% totally agreed
Thanks so much for this recipe doll! My tip to eliminate that boiling and straining out of water....u place ur metal strainer over the pot of water and put ur packages in there and cover the strainer with the pot cover (in place of a steamer) Try it...Perfect results everytime!! Love your channel....always makes me happy!!!!!!
Thank you for keeping the tradition alive....my mother grandmother aunts have passed on and the written recipes are not making sense....I used to help at the table growing up.... cutting etc.....now I can pass this on to my grandson 😊
I tried your recipe and it is amazing. It's the best pastel I've ever made. I wish I could hug you right now
Hi natasha! I tried your recipe and the pastelles came out great. I would like to thank you for your hard work and dedication you put into your videos. You are amazing!
Vishal Doonkarie Thank you.
My grandmother & her sister would make these when I was younger. I loved them and have been looking for a recipe! I miss their Trini cooking so much.
Ohoh... now you can make it.
Yes! I can't wait to tell my dad! Now I just have to learn how to make the roti bakes
I use a clear plastic bag over the pressing part oiled of course, I also season the cornmeal with salt, a dash of cayenne and paprika. I leave out the sauce, paste and ketchup, pastelles from long ago didn't have that, roucou was used for color and taste. It's also kneaded with warm water my relatives use hot water with a little lad in it. Customers request them spicy and I make them to suit. I'm sure I'm leaving out something just can't recall at the moment 😀. Thanks for asking.
sounds good, like the idea of adding seasonings to the dough.
I used warm water to knead it. love the idea to use roucou.
My family always spoke of pastelles like they're so tedious to prepare... You made this seem so easy. I'm going to try it and share with them.
Love your cooking in general. My husband thinks I'm a boss cook...little did he know lol
I'm living in England so I don't have family to make my pastelle so I'm going to make my own this year God's will. Just listening to your accent make me feel happy . Irish cream.
I usually purchase my treats, the pastelles, cakes, etc. Now that I came across your channel, I'll be making everything on my own and confident they'll come out perfect.
Thank you for this and all the other wonderful recipes. This is my second year using this recipe (along with the sponge cake and dhal) and all of them were delicious! Keep up the great work. The instructions in these videos are clear and easy to follow.
Thank you very much Natasha. I used your recipe, and my pasteles came out great.
I'm very meticulous when cooking, and I found this recipe to be quite good. I simmered them for 20 minutes because I made them a bit larger. In addition to what this recipe suggests, I like to add some vegetable oil and a little Cookeen to the corn flour dough as well. For the meat, one small tomato per pound of meat instead of tomato paste. Just use an electric chopper for the tomatoes and throw it in about 15 minutes before the meat is finished cooking. Thumbs up :)
Pastille pie or tamale by natasha
I made this today and my oh my it came out absolutely perfect. I just love looking at your cooking videos and each recipe I try is awesome. Keep up the good work!
Hi hi. I absolutely love how you show it both ways with or without the tortilla press. Great job.
I press with a plate...perfect round shape
I made pastels using your exact method and they came out perfect. I so happy. thank you very much
I loved this video. I like that you were very organized, all your ingredients were clearly visible and organized before you got started. I have watched videos where people are all over the place, reaching for ingredients. The pastelles looks delicious. I will be trying it out today. :)
El Middleton thank you very much. I hope you like it .
Tried this using your recipe.. I couldn't find all the seasoning for the meat in Australia but ...came out great..thank you ❤❤🇭🇲🇹🇹
OMG Natasha!! I tried this pastelle today because I had a craving for it and oh my goodness I surprised myself. Thanks to you, making this recipe soooo easy to follow. You are the best😉
Awww thank you, really happy to hear that.
Hi Tasha. Forgot to mention I also made your Pastelle Recipe.Sorry I did not double the Recipe.Girl unbelievable delicious.Only difference I add one tsp sugar to the cornflour.Thanks again
Natasha, you make it all look so easy to do.
Looks so delicious, it's such a pleasure to see how nice and clean everything looks, tired of seeing TH-camrs cooking with beat up, dirty looking pots, your pots always look shinny and clean. Anyways, keep posting these mouth watering dishes.
JoJo Charlez thank you, I hate a dirty pot.
Trini Cooking with Natasha ☺
JoJo Charlez I agree with you congratulations Natasha
OMG....this recipe is AMAZING and SUPER delicious. Thank you Miss Natasha.
I have started following you about two years ago and every year I come to your videos for the little tips, tricks and advice. Thank you! Your dishes are absolutely mouth watering, and the few I've tried are no doubt delicious. ❤
Aww thank you... really appreciated
Thank you Natasha for this recipe ❤
Thanks Natasha for your recipe, I have been using most of it and it’s delicious❤️
Just learned how to make Puerto Rican Pastelles, but this recipe is NEXT on my list, then mexican tamales. Buen Provecho everyone!
Thanks for the corn flour options. We will try making your recipe tomorrow. This was a well made video
hi
jus wanted to say thank u i tried ur pastelles n i must say even i was so shocked at how delilous it is even my 1 yr old couldn't have enough. I pray dat god will continue to bless u n urs.
Eian Ganesh thank you sooooo much, Happy you and the baby liked it.
made this 2.30am becuz i was amazed how simple...cudnt wait til morning came in full....only to receive a bounce from my husband wen he came home as he enjoyed it...and prompted me to continue watching your videos...lol.
I always thought making pastelles was so much work, even for small amounts, but the way you did it with such ease, I definitely will give it a try.
I like your method there is always the right way to get things done
Anytime I want to make something an I don't no I always, look for your channel, I love love you things, always comes out great
me too
I love this lady cooking... you taught me how to make bread and buss up shot. .. my husband is so proud of me now🤗... thank you so much... I will be making pastelles this season.
Really happy to hear. Xxoo
Amazing job as always .. easy to follow receipe and of course it came out perfect... keep doing what you are doing ..blessings always
I have been following all your recipes and I must my husband says your cooking reminds him of his mom cooking which for him is a big complement
Nicole Ramlal awwh thank you that's a very nice compliment.
Tried this recipe with one of the alternative corn flour options that you recommended and rhey....came out amazing !!!
Hi just tried making pastelles for the first time, just wanted to say thank you for your easy to follow recipe, my pastelles came out great #no longer paying for pastelles :)
Hi Natasha I did my pastelle pie and it sure did come out way better than last week I follow your directions thanks for sharing that video because I have always loved pastel but I can get it in America so now I'm going to make pastelle next week I'll let you know how they came out thanks again for the pastelle pie recipe. I just took it out of the oven :) it looks good
I used your recipe last year everyone loved it
I find parchment paper really helpful while doing this too.
You're getting me in the mood for Christmas already 😏. I tried making Pastelles a few years ago for the first time, but I punked out and used store bought pre-made Tamale dough. I will try again using your recipe. Fortunately, I live in So. Calif. and have these things including the banana leaves readily available at Christmastime. Not sure about the Ketchup though, but I will definitely include hot peppers. Thank you for sharing your recipe.👍
sounds good keep me udated
Hi Natasha this pastelle recipe is really good.i tried it and enjoying it right now.thank you for sharing all your recipes.you have a sweet hand......happy holidays to you and your family.🎄🎄
shereen lalla happy holidays to you and yours
i really lve ut recipes tkx so muc for sharing cuz for dat I'm able to put smiles on alot of ppl faces
Eian Ganesh that's so nice welcome
Your recipe is the best I've seen so far. Thank you!
Carla Morris thank you 😊
Definitely gonna try this hope it comes out as good as yours.. fingers crossed..for divali I always follow your recipe on how to make parsad and it always turns out amazing.. thank you your recipes makes most of my dishes so much easier.
Hi i will like to thank you very much my daughter an friends had to make Pastelle for a class project an it came out good thank you.
oh how nice so happy it worked out well. thank you for watching.
O your welcome keep up the good work.
I actually cater these for Christmas and it's a lot of work but very delicious. Another great video.
Thank you, what do you do differently ?
I am certainly going to try it this year. God's will.
Natasha u r so wonderful a person. Love yr videos. I think u love people too. So u share yr talent & knowledge lovingly. May u grow in abundance & happiness.
Thank you, I love to share what I know.
Thank you! I'm going to try and make my own this Christmas. My aunt is trying to charge 4.00 per pastel this year
I ain't got it
Same, I was supposed to order some from a neighbor but no $$$. So I came here to find a recipe😄
Looks absolutely delicious!
Love this! Just forwarded to my mom to try out this week! Thanks!
Tried it today and it came out perfect! Keep doing what you do!
Best pastelle video...simple ...love it
I tried this last year it was delicious.
Looks delicious, I remember having this at Christmas when I was small.
it's mostly made for Christmas
I am definately making my own pastels this yr 2021using your recipe
The leaves add flavor believe it or not. I still use string, the old fashion look. However pork was the main meat used now there's a variety which I like.
I maked it and it taste really good thank you my kids love it
Thank you so much for showing the other brands we can use. Promasa is not available where I live and I was unsure what substitute to use.
Hi. I usually put a rice strainer inside so it steams very well like that
Tanxs natasha. keep up the great work.
It is very easy i will try it thanks.
I tried it....for the first time😊it came out perfect....thank you...any time I want to make something and don't know how...u come to mind😀👍
Lol that's sweet.
Nice recipe. One correction though, you are using cornmeal.
Pastelles are made with cornmeal.
Cornflour is a white powder-like substance normally used to thicken sauces.
Promasa CORNMEAL is the preferred choice .
Hi we call the white powder cirn starch in Trinidad and we call masa corn flour. When we but corn meal it doesn't form a doughball.
@@TriniCookingwithNatasha in Trinidad cornflour and cornstarch is the same product.
Cornmeal is the yellow stuff made from corn and is used to make pastelles.
Tried calling for the first time...came out perfect..used the foil..thanks for the recipe
Wonderful
Thank u so much for sharing
thanks Natasha will certainly try and let u know thanks again
welcome😊
Thank you so muchgod bless u for the resapie Nat
Hi Natasha Merry Christmas God's Willing I will be making this recipe for the Christmas Holly thanks for sharing
Hello Natasha I like this video very much specially because in Mexico we have a very popular dish call tamales, similar than the pastel I never did it in my life because I always thought that was to much work but the way that you do seems to be much easier. keep up whit the good recipes!!
thank you
By the way i made last year and this year again using you recipe and my Trini husband said that I should been born in Trinidad. I made a few of your recipes already and never fail. Thanks!!!
I will try this never mad but I love to eat 😍😋😋thank u for sharing your recipe
Thank you be sure to check out my latest recipes.
It looks so good, need to make some for my family.
thank you. hope they enjoy it.
Trini Cooking with Natasha
Hi Natasha, I've tried many of your recipes and they're very good, thank you so much. I just wanted to let you know that Worcestershire is pronounced, "Woors-ter-share". You're NOT the only person who pronounces it like that; I did the same until I realized it was wrong. Many others, especially in the Caribbean pronounce it wrong. English is really a very confusing language; the pronunciation of many words are not pronounced as spelt. I hope you don't mind me letting you know this, but I did it because being a Trinidadian myself, I wouldn't like anyone to laugh at us Trinidadians. We are supposed to help and correct, especially our own people. God bless you for the wonderful job you're doing. Great teacher!
Um, the Brits say Wooster
To the point. Thank you.
Very good again I definitely going to try to make some for the Christmas
Thank you for teaching me
Hi i try the pastelles yesterday it was really good i like a lot
Can't wait to try this...Great video!!!
I love ur recipe Natasha girl u could make some delicious snacks theyer mouthering ones.Thanks.
thank you hun.
I loved that you made it easy for me to make it. My friend and I was just talking about making pastelles and much work it takes to make. Thank you so much
Hi i try the pastelles yesterday it came out really good
Made it! Everyone liked it. I forgot the worhester sauce though! Thanks for your video.
I
have that one on the channel already
wow.. you've made it look so easy.. definitely need to give your recipe a try :)
thank you
Trini Cooking with Natasha
How much water I am going to try this Already season meat You make this look so easy
Looks delicious thank you for sharing your recipe much love and respect from Toronto Canada and Guyana ❤🇬🇾🇨🇦
thanks so much for the advice it was very helpful can't do without you bye
Mizar Mizar not a problem 😊
I used this guide and my pastelles were amazing!!
Thank you !!!
hi Natasha good morning you have made my Sunday morning I was so anxiously waiting for you to make this looks so yummy and the dough looks so perfect I know people who put some pepper flakes in the dough to add a little colour and extra heat for those who like pepper really can't wait to try this just curious though how do you reheat yours thank you so much💞💋
yes you can spice up the dough. my filling was spicy so I kept the dough simple. I place them in water to reheat it keeps it moist or u can steam.
pastelles are a big part of a trini dinner. remember the parang song if you forget.
hi natasha made these this evening came out great thants
susan ram ok great thank you for trying it
Trini Cooking with Natasha sending you pics of them on yahoo mail
I'm gunna try it.. first time making it
Ravishing !!!
Great Recipe 🤗👍 will try it again...Thanks
Ms. Natasha why I can't use cornmeal for this recipe?
Thank you for the amazing recipe, but i have a question, does the water get into the pastel and make it "soggy" or affect it negatively in anyway? i usually steam mine but it tends to be tedious since i make a lot this method looks a lot easier.
I can't wait to give this a try. I tried it last year and it was an epic fail, but I have my Promasa now and will follow your directions to a Tee!
oh no. I hope my way helps.
what went wrong?
+Trini Cooking with Natasha Honestly it was the dough, it kept falling apart so I thought to add flour which just made matters worst. We had a good laugh Christmas Eve though.
+StarringNash ohoh.
Can I use Cardomon leaves instead of candon beni, as it is not accessible in the the UK. Also, why add oil (given mince is so fatty) and I see you are using a non stick pan! Thanks
Your Completed pastells looks amazing. I am sure it taste mouthwateringly devine
You can use cilantro or flat leaft Italian parsley,not cardamon leaves. You can omit the oil.
If I want to make the pastelles in advance and freeze, is it best to make them cooked or uncookeed? I prefer to steam the pastelles, so based on the method chosen, when I thaw them how long should I steam them for? Could a bamboo steamer work? Also along with the fig leaf which alumnium foil is best to use? I noticed the foil gets discoloured after steaming
Yes like it