Trinidadian Pastelles

In Trinidad and Tobago they eat these pastelles for Christmas.

Ingredients

Filling
1 large white Onion, finely diced
4 cloves of Garlic, finely diced
1 Habanero Pepper, finely diced
5 Spring Onions, finely sliced
2 tbsp Thyme
3 tbsp Tomato Puree
1 tbsp Worcestershire Sauce
500g Minced Beef
60g Capers
150g Green Olives (pitless)
80g Raisins
Salt & Pepper to taste

For the Masa
500g Pre-Cooked Corn Meal
80ml Vegetable Oil
500-1000ml hot Water
Frozen Banana Leaves
75g grated Cheese of choice
1 cube of Chicken Stock
Salt to taste

Fry the onion with a generous splash of oil in a frying pan on medium-low heat until well cooked and browned. then add the Habanero, spring onion and thyme and stir well until it has all been properly cooked. Set aside.
In a separate pan fry the beef in some oil. Add a clove of chopped garlic and salt and pepper to taste. Keep stirring, making sure to break up the beef into little pieces.
Add the cooked beef to the onion mixture and stir in the tomato puree, Worcestershire sauce, capers, olives, raisins and leftover garlic until well combined. Add a splash of water to blend all the flavours together and simmer for a couple of minutes to allow the flavours to develop and the raisins to soften