Trinidadian Beef Pastelles with Grilled Pineapple and Roasted Red Pepper Coulis

Filling:

2 tablespoons canola oil

3 tablespoons minced garlic

3/4 cup finely chopped white onion

2 1/2 pounds ground beef

4 teaspoons red wine vinegar

1 tablespoon chopped fresh thyme

1/4 cup fresh basil chiffonade

2 tablespoons capers

3/4 cup currants

3 tablespoons finely chopped green olives

1/2 cup finely chopped red peppers

2 tablespoons finely chopped jalapenos

1 tablespoon ketchup

3 tablespoons maple syrup

3 tablespoons chipotle puree

1 1/2 teaspoons ground white pepper

2 tablespoons salt

1/2 cup chicken stock

Dough:

4 cups cornmeal

2 tablespoons sugar

5 tablespoons salt

3 tablespoon butter

4 cups boiling water

4 banana leaves

Grilled pineapple wedges, as an accompaniment

Roasted Red Pepper Coulis, as an accompaniment, recipe follows

Roasted red pepper coulis:

2 red peppers, roasted and skin, ribs, and seeds removed

1/4 cup red wine vinegar

3/4 cup canola oil

Salt and freshly ground black pepper