Cuban pastelitos de carne are sweet, savory, and flaky. These meat pastries are made with puff pastry, ground beef, and simple syrup.
Other Cuban favorites include pastelitos de guayaba y queso and papas rellenas.
If you’ve ever been to a Cuban bakery, then you’ve probably had a pastelito de carne. They’re super popular especially in Miami but no worries because now you can make them at home!
Why You’ll Love This Recipe
- It’s made with store-bought puff pastry. So no flour or rolling pins are required!
- I used picadillo for the filling but you can use ground chicken, turkey, or pork. It’s super versatile.
- Perfect for parties, game day, and potlucks.
- Baked in the oven instead of fried.
Ingredient Notes
Puff Pastry – You’re going to need two boxes of store-bought puff pastry. They can be found in the refrigerated section at most supermarkets.
Olives – You can use capers instead or simply omit them if you’re not a fan.
Sazon – Adds so much flavor! If you omit the sazon, make sure to season generously with salt and pepper.
Ground Cinnamon – A secret ingredient! Most people don’t add cinnamon but I think it gives it amazing flavor.
Dry White Wine – If you don’t have it on hand add a splash of vinegar instead.
Step-By-Step Instructions
- Start by preparing the filling. Heat about 2 tbsp of oil in a large pot over medium-high heat. Add the ground beef and brown completely. This should take about 5 minutes.
- Add the onions and peppers and cook for 2 minutes. Stir in the garlic and tomato paste and cook for about 20 seconds.
- Stir in the tomato sauce, bay leaf, olives, dry white wine, sazon, cumin, garlic powder, oregano, cinnamon, and water. Cover, reduce the heat to medium-low, and cook for 15 minutes.
- Once the 15 minutes are up, season with salt and pepper, and set it aside.
- To make the simple syrup, add 1/4 cup of sugar and 1/4 cup of water to a small saucepan. Cook over medium-high heat until the sugar dissolves completely. Let it cool completely.
- Preheat the oven to 350 degrees F.
- Roll each sheet of puff pastry onto a clean surface. Cut each sheet into 9 round pieces using a biscuit cutter or the rim of a drinking glass.
- Add about a tablespoon of the beef mixture to the center of each round. Brush the edges with the egg wash and use another puff pastry piece to cover. Pinch the edges together and place them on a baking sheet.
- Brush the tops with egg wash, poke a couple of holes with a toothpick, and bake for 25 minutes.
- Brush the warm pastelitos with simple syrup, let the pastelists cool, and enjoy!
Top Tips
- Make sure to poke some holes in the puff pastry to allow the steam to escape.
- Thaw the puff pastry according to packaging instructions.
- Add some raisins to the beef mixture.
- Allow the ground beef to cool slightly before adding it to the puff pastry otherwise, the dough can tear.
Do I Have To Brush The Pastelitos With Simple Syrup?
If you want authentic Cuban pastelitos then you must brush them with simple syrup. The sweet glaze is what makes them special!
What Can I Serve These With?
I highly recommend serving them with a cup of coffee.
Storage
Place any leftovers in an air-tight container and store them at room temperature for up to 2 days.
More Recipes You Might Enjoy
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Pastelitos de Carne
Ingredients
Filling
- 1 lb ground beef
- 1/2 small onion finely diced
- 1/2 green bell pepper finely diced
- 2 garlic cloves finely minced
- 1 tbsp dry white wine
- 1/2 cup tomato sauce
- 1 tsp tomato paste
- 1/2 tsp oregano
- 1 bay leaf
- 1/2 tsp cumin
- 1 tsp granulated garlic
- 1/4 tsp cinnamon
- 1 tsp sazon
- 1/4 cup Spanish olives
- 3 tbsp raisins optional
- 1/4 cup water
- salt and pepper to taste
Simple Syrup
- 1/4 cup water
- 1/4 cup sugar
Egg Wash
- 1 egg
- 1 tbsp water
Puff Pastry
- 2 packages puff pastry
Instructions
- Start by preparing the filling. Heat about 2 tbsp of oil in a large pot over medium-high heat. Add the ground beef and brown completely. This should take about 5 minutes.
- Add the onions and peppers and cook for 2 minutes. Stir in the garlic and tomato paste and cook for about 20 seconds.
- Stir in the tomato sauce, bay leaf, olives, raisins, dry white wine, sazon, cumin, garlic powder, oregano, cinnamon, and water. Cover, reduce the heat to medium-low, and cook for 15 minutes.
- Once the 15 minutes are up, season with salt and pepper, and set it aside.
- To make the simple syrup, add 1/4 cup of sugar and 1/4 cup of water to a small saucepan. Cook over medium-high heat until the sugar dissolves completely. Let it cool completely. Preheat the oven to 350 degrees F.
- Roll each sheet of puff pastry onto a clean surface. Cut each sheet into 9 round pieces using a biscuit cutter or the rim of a drinking glass.
- Add about a tablespoon of the beef mixture to the center of each round. Brush the edges with the egg wash and use another puff pastry piece to cover. Pinch the edges together and place them on a baking sheet.
- Brush the tops with egg wash, poke a couple of holes with a toothpick, and bake for 25 minutes.
- Brush the warm pastelitos with simple syrup, let the pastelists cool, and enjoy!
Video
Notes
- Make sure to poke some holes in the puff pastry to allow the steam to escape.
- Thaw the puff pastry according to packaging instructions.
- Allow the ground beef to cool slightly before adding it to the puff pastry otherwise, the dough can tear.
they’re better than Vicky’s Bakery in Miami Lakes or El Fenix on Bergenline Ave in Union City, de este Cubano viejo… que ahora vive en Myrtle Beach S.C
That is right ! They don’t make it like they used too. The olives reisens is just right! The two tomato sauces. Thanks for the ingridients all in!!.
Excellent thank you