Benefits and Advantages of pastelitos de carne
- Ease of preparation: Pastelitos de carne are straightforward to make with relatively quick cooking times. Their simple process of filling and baking or frying makes them perfect for home cooks who want flavorful results without complex techniques.
- Health benefits: The dish provides a good source of protein and iron through lean ground beef, supporting muscle health and energy. The inclusion of vegetables and aromatic spices adds micronutrients and helps balance nutrition.
- Versatility: This recipe adapts well to different dietary needs such as gluten-free and vegan lifestyles by swapping pastry or protein ingredients accordingly, making pastelitos de carne welcoming to many dietary preferences.
- Distinctive flavor: The combination of well-seasoned picadillo filling and crispy puff pastry creates a unique sweet-savory balance. The glaze of simple syrup adds a subtle sweetness that enhances the overall taste experience, making these pastries a cherished Cuban culinary tradition.
Jump To
- 1. Benefits and Advantages of pastelitos de carne
- 2. Essential Ingredients for pastelitos de carne
- 3. Dietary Substitutions to Customize Your pastelitos de carne
- 4. How to Prepare the Perfect pastelitos de carne: Step-by-Step Guide
- 5. Mastering pastelitos de carne: Advanced Tips and Variations
- 6. How to Store pastelitos de carne: Best Practices
- 7. FAQs: Frequently Asked Questions About pastelitos de carne
- 8. pastelitos de carne
Essential Ingredients for pastelitos de carne
- 1 pound (about 450g) ground beef
- 1/2 small onion, finely diced
- 1/2 green bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tablespoon dry white wine (optional; can substitute with a splash of vinegar)
- 1/2 cup (120ml) tomato sauce
- 1 teaspoon tomato paste
- 1 teaspoon granulated garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 teaspoon sazon seasoning
- 1 bay leaf
- 1/4 cup (35g) Spanish olives, sliced
- 3 tablespoons raisins (optional, for subtle sweetness)
- 1/4 cup (60ml) water
- Salt and pepper, to taste
- 1 package puff pastry sheets (thawed according to package instructions)
- 1 large egg, whisked (for egg wash)
- Parchment paper, for baking
- Simple Syrup: 1/3 cup (80ml) water and 1/3 cup (67g) granulated sugar
Dietary Substitutions to Customize Your pastelitos de carne
Protein Alternatives: Swap ground beef for ground turkey, chicken, or pork to alter fat content and flavor. For vegan versions, use seasoned lentils, mushrooms, or plant-based meat substitutes, which replicate the texture and richness of the picadillo filling.
Pastry Modifications: Utilize gluten-free puff pastry made from rice or almond flour to accommodate gluten intolerance. Whole wheat or cauliflower-based doughs can lighten calories while boosting fiber.
Flavor Enhancements: Incorporate diced bell peppers, carrots, or zucchini to increase nutritional value and add texture. Substitute tomato sauce with enchilada sauce or salsa verde for a tangy variation. Spice blends can be tweaked by adding smoked paprika, chili powder, or fresh herbs such as cilantro or parsley. These adaptations allow for seasonal ingredient use, dietary restrictions, and creative flavor profiles without losing the essence of pastelitos de carne.
These substitutions maintain the dish’s characteristic sweet-savory balance while broadening its appeal and suitability for diverse diets.
How to Prepare the Perfect pastelitos de carne: Step-by-Step Guide
- Prepare ingredients: Finely dice 1/2 small onion and 1/2 green bell pepper. Mince 2 cloves garlic. Gather 1 pound (about 450g) ground beef and spices.
- Cook filling: Heat 2 tablespoons oil over medium-high heat in a skillet. Brown the ground beef for about 5 minutes until no longer pink. Add diced onion and green bell pepper; cook another 2 minutes.
- Add aromatics: Stir in minced garlic and 1 teaspoon tomato paste; cook for 20 seconds until fragrant.
- Simmer filling: Add 1/2 cup (120ml) tomato sauce, 1 bay leaf, 1/4 cup (35g) sliced Spanish olives, 3 tablespoons raisins (optional), 1 tablespoon dry white wine or vinegar, 1 teaspoon sazon seasoning, 1/2 teaspoon cumin, 1 teaspoon granulated garlic, 1/2 teaspoon oregano, 1/4 teaspoon cinnamon, and 1/4 cup (60ml) water. Cover and simmer for 15 minutes. Season with salt and pepper to taste. Remove bay leaf and let cool.
- Prepare pastry: Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper. Thaw 1 package puff pastry sheets and cut each into 9 circles (~3 inches diameter), yielding 18 circles total.
- Assemble pastelitos: Place about 1 tablespoon of cooled filling onto the center of 9 pastry circles. Brush edges with whisked egg for sealing. Cover each filled circle with a remaining pastry circle. Gently press edges and seal with a fork.
- Finish assembly: Brush tops with egg wash. Poke small holes on the pastry surface to allow steam escape.
- Bake: Bake for 20–25 minutes or until golden brown and flaky.
- Prepare glaze: Meanwhile, combine 1/3 cup (67g) sugar and 1/3 cup (80ml) water in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and cool.
- Glaze and serve: Lightly brush warm pastelitos with cooled simple syrup glaze for a balanced sweet-savory finish. Serve immediately.
Mastering pastelitos de carne: Advanced Tips and Variations
To achieve perfect pastelitos de carne, keep the filling moderately dry to maintain crispiness in the pastry. Pre-cook the filling thoroughly to concentrate flavors before assembly. Use clarified butter or high-quality oils to brush on pastries for a flakier, golden crust.
Try adding smoked chipotle peppers or substituting cumin with coriander for smoky or citrusy nuances. Adding mild cheese like queso fresco inside the filling enhances richness. Presentation can be enhanced by arranging pastelitos on a decorative platter, garnishing with fresh cilantro, and serving with garlic aioli or spicy salsa dips for contrast.
For convenience, prepare and assemble pastelitos in advance and freeze unbaked pastries on trays. Once firm, transfer to freezer bags for quick baking later without sacrificing freshness or taste. These techniques help home cooks enjoy authentic Cuban snacks with rich flavor and appealing texture.
How to Store pastelitos de carne: Best Practices
Refrigeration: Store baked pastelitos de carne in an airtight container in the refrigerator for up to 3 days to keep them fresh.
Freezing: For longer storage, freeze fully baked pastelitos individually on a baking sheet until firm. Transfer to freezer-safe bags or containers to freeze for up to 2 months.
Reheating: Reheat refrigerated or frozen pastelitos in a preheated oven at 350ºF (175ºC) for 10–15 minutes to maintain crisp crusts. Avoid microwaving, which can make pastry soggy.
Meal prep tips: Make a large batch of filling, freeze in portions, and assemble fresh pastelitos when desired. Store-bought or homemade puff pastry sheets can be used for quick prep.
FAQs: Frequently Asked Questions About pastelitos de carne
What are pastelitos de carne and how are they traditionally made?
Pastelitos de carne are savory pastries popular in Cuban cuisine, typically filled with seasoned ground beef. The filling often includes ingredients like onions, green peppers, garlic, cumin, and sometimes raisins or olives for added flavor. The mixture is wrapped in puff pastry or a similar dough, then baked until golden and flaky. Traditionally, the tops of pastelitos de carne are brushed with simple syrup after baking, giving them a subtle sweet glaze that balances the savory filling.
Can I freeze pastelitos de carne before or after baking?
Yes, you can freeze pastelitos de carne either before or after baking. To freeze before baking, prepare the pastries as usual, place them on a baking sheet, and freeze until solid. Then transfer to a freezer-safe container. When ready to bake, bake them directly from frozen, adding a few extra minutes to the cooking time. If freezing after baking, let them cool completely, then store in an airtight container or freezer bag. Reheat in the oven to restore crispiness.
How should I reheat pastelitos de carne to maintain their texture?
The best way to reheat pastelitos de carne is in an oven or toaster oven at 350°F (175°C) for 10-15 minutes. This method helps keep the pastry crispy and prevents sogginess. Avoid microwaving if possible, as it tends to make the crust soft. For convenience, you can also reheat from frozen by increasing baking time slightly, which ensures even heating without losing texture.
What are some common variations of pastelitos de carne fillings?
While traditional pastelitos de carne feature ground beef seasoned with onions and spices, variations include beef mixed with olives, raisins, or hard-boiled eggs for added sweetness and texture. Some recipes swap the beef for ground chicken or pork. Vegetarian versions often use seasoned vegetables, cheese, or beans. Each variation reflects regional tastes, making pastelitos adaptable to different preferences and dietary needs.
What beverages pair well with pastelitos de carne?
Pastelitos de carne pair excellently with hot coffee, especially Cuban-style espresso or café con leche, which complements the savory and slightly sweet flavors. For a cold option, try a glass of fresh fruit juice like guava or mango. The richness of the pastries also works well with light beers or sparkling water with citrus when served at gatherings. These pairings can enhance the overall tasting experience.
pastelitos de carne
- Total Time: 55 minutes
- Yield: 9 pastries
- Diet: Contains Gluten and Dairy
Description
🥟 Pastelitos de Carne are crispy Cuban beef pastries featuring a savory picadillo filling and flaky puff pastry for an authentic and satisfying snack.
🍽️ These golden-baked treats balance sweet and savory flavors with a simple syrup glaze, perfect for parties, gatherings, or everyday indulgence.
Ingredients
– 1 pound (about 450g) ground beef
– 1/2 small onion, finely diced
– 1/2 green bell pepper, finely diced
– 2 cloves garlic, minced
– 1 tablespoon dry white wine (optional; can substitute with a splash of vinegar)
– 1/2 cup (120ml) tomato sauce
– 1 teaspoon tomato paste
– 1 teaspoon granulated garlic
– 1/2 teaspoon oregano
– 1/2 teaspoon cumin
– 1/4 teaspoon cinnamon
– 1 teaspoon sazon seasoning
– 1 bay leaf
– 1/4 cup (35g) Spanish olives, sliced
– 3 tablespoons raisins (optional, for subtle sweetness)
– 1/4 cup (60ml) water
– Salt and pepper, to taste
– 1 package puff pastry sheets (thawed according to package instructions)
– 1 large egg, whisked (for egg wash)
– Parchment paper, for baking
– Simple Syrup: 1/3 cup (80ml) water and 1/3 cup (67g) granulated sugar
Instructions
Prepare ingredients: Finely dice 1/2 small onion and 1/2 green bell pepper. Mince 2 cloves garlic. Gather 1 pound (about 450g) ground beef and spices.
Cook filling: Heat 2 tablespoons oil over medium-high heat in a skillet. Brown the ground beef for about 5 minutes until no longer pink. Add diced onion and green bell pepper; cook another 2 minutes.
Add aromatics: Stir in minced garlic and 1 teaspoon tomato paste; cook for 20 seconds until fragrant.
Simmer filling: Add 1/2 cup (120ml) tomato sauce, 1 bay leaf, 1/4 cup (35g) sliced Spanish olives, 3 tablespoons raisins (optional), 1 tablespoon dry white wine or vinegar, 1 teaspoon sazon seasoning, 1/2 teaspoon cumin, 1 teaspoon granulated garlic, 1/2 teaspoon oregano, 1/4 teaspoon cinnamon, and 1/4 cup (60ml) water. Cover and simmer for 15 minutes. Season with salt and pepper to taste. Remove bay leaf and let cool.
Prepare pastry: Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper. Thaw 1 package puff pastry sheets and cut each into 9 circles (~3 inches diameter), yielding 18 circles total.
Assemble pastelitos: Place about 1 tablespoon of cooled filling onto the center of 9 pastry circles. Brush edges with whisked egg for sealing. Cover each filled circle with a remaining pastry circle. Gently press edges and seal with a fork.
Finish assembly: Brush tops with egg wash. Poke small holes on the pastry surface to allow steam escape.
Bake: Bake for 20–25 minutes or until golden brown and flaky.
Prepare glaze: Meanwhile, combine 1/3 cup (67g) sugar and 1/3 cup (80ml) water in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and cool.
Glaze and serve: Lightly brush warm pastelitos with cooled simple syrup glaze for a balanced sweet-savory finish. Serve immediately.
Notes
❄️ Use thawed puff pastry sheets for easy handling and the best flaky texture.
🌡️ Let the beef filling cool before assembling to prevent tearing dough and sogginess.
🍴 Poke holes on pastry tops before baking to release steam and achieve a crisp crust.
- Prep Time: 30 minutes
- Baking Time: 25 minutes
- Cook Time: 25 minutes
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 pastry
- Calories: 355 kcal
- Sugar: 2 g
- Sodium: 178 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 18 mg
Keywords: Pastelitos de Carne, Cuban Beef Pastries, Picadillo Pastry, Flaky Pastry
These pastelitos de carne took me straight back to my Abuela’s kitchen. 😋 I used ground turkey instead of beef, and they were still delicious! Have you tried baking them instead of frying? Thanks for sharing this wonderful recipe!
★★★★★