Austin Chang Kitchen

Tuna Pastelle Pie


4 Cans Island Pride tuna (in oil) 

1 Can Island Pride peas and carrots

1/2 Cup onion, minced

3 Tbsps fine thyme

1 Tsp scotch bonnet pepper 

2 Pimento peppers, diced 

3 Garlic cloves, minced  

3 Chadon beni leaves, chopped 

1/2 Cup ketchup

4 Dashes Worcestershire sauce 

3 Tbsp capers 

3 Tbsp raisins

10 Olives, halved

2 1/2 Cups cornmeal (very fine) 

1 1/4 Tsp salt 

1 Tsp cayenne pepper 

1 Tbsp all purpose seasoning 

1 Cup butter

1/4 Cup Island Pride soybean oil 

2 1/2 – 3 Cups water (lukewarm)

1 Cup cheese, grated

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Step 1

Preheat oven to 350°F. Then, heat a pan over medium heat and add tuna.

Step 2

Add in onion, pepper, pimento, garlic, chadon beni, and thyme.

Step 3

Then add ketchup, Worcestershire, capers, raisins, olives, peas and carrots and mix well.

Step 4

In a separate bowl, add cornmeal, salt, cayenne and all purpose seasoning. Then, cut in butter.

Step 5

Add vegetable oil and water to the bowl, and mix until smooth.

Step 6

Place half of the cornmeal mixture into a greased baking dish. Add tuna mixture and cover with remaining cornmeal. Top with grated cheese. Bake for 45 minutes.

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