P.A.N. White Corn Flour Perfect for Pastelles

$6.00

Buy Now!, Shipped from Sydney. P.A.N. White Corn flour 1Kg. Perfect for making corn flatbread with a crunchy texture on the outside and a soft dough. It’s special for fried and roasted recipes. Its culinary diversity allows preparing dishes such as corn flatbread, Arepas, Tortillas, Tamales, stuffed flatbreads, pastries, and custard, among others.

Availability: 20 in stock

P.A.N. 100% White Corn Flour

Net Wt. 1kg

P.A.N. corn flour is 100% natural corn flour, making it the ideal substitute for wheat flour in many recipes. It has a dense consistency that can be used in all recipes in which wheat flour is used, including baking, pizzas, pastas, and soups. P.A.N. corn flour is also an excellent solution for people with allergies. It is completely free of gluten, casein, wheat, gluten, soy, artificial flavours or preservatives. P.A.N. corn flour is the perfect substitute in soups, casseroles, cookies, pancakes, muffins, pies, cakes, fillings, patties, and breading.

P.A.N. Corn Flour is appropriate for

making corn flatbread with a crunchy texture on the outside and a soft dough. It’s special for fried and roasted recipes. Its culinary diversity allows preparing dishes such as corn flatbread, Arepas, Tortillas, Tamales, stuffed flatbreads, pastries, and custard, among others.

Pastelle Making:

Watch how to make this delicious Christmas favourite ‘Trini Pastelle’.

Recipe:

INGREDIENTS 3/4 Lb Minced Meat 1 Small Onion (finely chopped) 2 Tbsp Green Seasoning 1/2 Hot Pepper (finely chopped)  2 Pimento Peppers (finely chopped) 1 Tbsp Minced Garlic 1 Tsp Fresh Fine Thyme 2 Scallions Finely Chopped 2 Tbsp Worcestershire Sauce Salt to taste 1/4 Tsp Black Pepper 1 Tbsp Oil 1 Tbsp Ketchup 1 Tbsp Small Capers (chopped) 1/4 Cup Olives (finely chopped) 2 Tbsp Tomato Paste 1/4 Cup Raisins 2 Tbsp Softened Butter 2 Cups Corn Flour 2 1/2 cups Warm Water 1 Tsp Salt 12 Pieces Fresh Banana Leaves (heat leaves to make them pliable) Aluminium Foil

METHOD 1. Season meat with the first set of ingredients, mix well. 2. Cover and refrigerate for a minimum of 1 hour. 3. To a pot on medium heat, add oil. 4. Add meat and cook until brown. 5. Add second set of ingredients and cook for an additional 2 mins. 6. Adjust salt to taste, set aside to cool. 7. To make the dough add all ingredients to a bowl to form a soft dough. 8. Form dough into small dough balls 2” – 3”, keep covered with a damp tea towel. 9. On one leaf rub a thin layer of oil, open out one of the dough ball with your fingers to ¼” thickness. 10. Place 1 tbsp of filling in the middle. 11. Fold over, bringing edges together to close. 12. Wrap the pouches. 13. Steam in a colander covered over boiling water for 1 hour or boil for 30 mins.

Weight 1 kg

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