When I last made pastelles with my mother in Trinidad, I used a recipe from a brochure with Christmas recipes that we got in a Sunday newspaper. In the absence of that very good recipe, I'm using two sources. The first is a book many Trinis consider a cooking bible, the Naparima Girls High School Cookbook and the other is from the extremely comprehensive Cook's Book.
Just a note about using banana leaves, if you don't have them, use strong kitchen foil. If don't live in the Caribbean and you really want to be authentic, you can find banana leaves in Oriental supermarkets.

Pastelles from Naparima Girls Cookbook
For the filling
1 lb beef, minced
2 onions, chopped
1 bunch chive and thyme
Portuguese thyme
Hot pepper to taste
2 cloves garlic
1 tsp black pepper
Salt to taste
¼ cup ketchup
1 tsp Worcester sauce
3 tbsp capers (optional)
2 tbsp olives, chopped
½ cup raisins
For the cornmeal crust
2 cups cornmeal (as fine as possible)
3 cups lukewarm water
4 tbsp cooking oil
1 ¼ tsp salt
Banana leaves for wrapping

Method
1. Season beef with onion, chive, thyme, garlic, hot pepper and sauce.
2. Cook well with cooking oil in a heavy-bottomed pan then add Worcester sauce, ketchup, capers, olives and raisins.
3. Adjust salt and pepper to taste and set aside.
4. Cut the banana leaves into large squares.
5. Mix cornmeal, water, salt and oil to make soft balls.
6. Using a pastelle press of hands, press balls of corn on the oiled leaf.
7. Put one or two tablespoons of meat filling and fold neatly. Tie with kitchen thread.
8. Place in colander or steamer and steam for 20-30 minutes.

Click here for a step by step guide to wrapping pastelles

Hallacas from The Cook's Book
Makes 12

For the cornmeal dough
450g (1lb) fine cornmeal
2 tsp baking powder
1 tbsp sea salt
1 litre (1 ¾ pints) hot chicken stock
150g (5 ½ oz) butter, softened
200g (7 oz) lard
2 tbsp cooking oil

For the filling
4 chicken legs
450g (1lb) well-trimmed boned pork shoulder, cut into 2.5cm (1 in) pieces
2 tbsp cooking oil plus extra for brushing the banana leaves
3 garlic cloves, finely chopped
1 hot chilli, finely chopped
½ red onion, thinly sliced
1 red pepper, cored, seeded and cut into thin sticks
1 tsp ground cumin
360ml (12 fl oz) chicken stock
2 tbsp lime juice
2 tbsp currants
1 tbsp port
1 tbsp capers, rinsed and chopped
28 green olives stuffed with pimentos, halved crossways

Method
Make the dough
1. Combine the cornmeal, baking powder and salt in an electric mixer fitted with a paddle attachment. Add about half the hot chicken stock and blend to mix together. With the paddle working, add the butter, lard and cooking oil. Beat until cominbed.
2. Add the rest of the stock, then continue to beat until until the dough is fluffy. Cover the bowl and chill for at least 30 minutes. Meanwhile make the filling.
3. For the filling, season the chicken and pork with salt and pepper. In a large non-stick sauté pan, heat 1 tbsp of the cooking oil over medium heat. Sear the chicken all over, then remove to a bowl. Sear the pork pieces on all sides, set aside with the chicken.
4. Pour the remaining cooking oil into the pan and add the garlic and hot pepper. Stir to flavour the oil for 30 seconds. Add the onions and red pepper. Season with salt and pepper. Cook for 5 minutes. Stir in the cumin and return the chicken and pork to the pan. Pour in the stock and bring to a simmer then lower the heat, cover and cook for about an hour or until meats are tender.
5. Remove the chicken and pork from the pan and pull the meat into medium-sized pieces with your fingers, discarding all the skin. Return the meat to the pan.
6. Simmer uncovered until most of the liquid has evaporated and the filling is like a thick stew. Stir in the lime juice and season to taste. Cool. Put the currants to soak in the port.
7. Click here to see the process of filling, and wrapping the hallacas. Use 5 tbsp of the filling for each plus a few capers, olives and drained currants. Cover and refrigerate until ready to cook.

Chow Chow or Piccalilli adapted from The Foody website

Makes 1.8kg (3lb)
1.8kg (3lb) vegetables (cauliflower florets, baby onions, cucumber or gherkin, baby green tomatoes, runner beans, etc)
600ml (1 pint) vinegar
225g (½ lb) salt
20g (¾ oz) cornflour or plain flour
80g (3oz) sugar
12g (½ oz) dry mustard
12g (½ oz) ground ginger
7g (¼ oz) turmeric

Method
1. Clean and prepare the vegetables.
2. Spread the vegetables over a large dish and sprinkle with the salt.
3. Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.
4. Drain, wash and rinse the vegetables.
5. Place most of the vinegar, the sugar and spices into a large saucepan, heat gently until the sugar has dissolved.
6. Add the vegetables and simmer gently until the required texture is attained, the vegetables should be crispy and not overcooked. (The level of crispiness depends on personal choice, the vegetables will soften further after pickling).
7. Mix the flour with the remaining vinegar and add to the saucepan.
8. Bring to the boil and simmer gently for 2 - 3 minutes to cook the flour.
9. Pot and seal.
Leave for 6 - 8 weeks to allow the flavour to mature