I mostly eat these little delicious things when I go to Florida. I love having pastelitos de carne for breakfast because it’s both savory and sweet. I’m one of those people that hate eating breakfast as soon as they wake up. I like to have breakfast 3-4 hours into my day. So after a long swim in the beach, I then treat myself to one pastelito de carne and some Cuban coffee.
My family never made these, they always purchased them at bakeries. So this is not a family recipe. However, I still wanted to make these as authentic as possible. By authentic I just mean the way they tasted at Cuban bakeries 20 years ago. I apologize in advance if this isn’t your Cuban grandmother’s recipe.
I season the beef with some oregano, cumin, cinnamon, dry white wine, tomato sauce, etc. I threw in some olives and raisins and I mean it doesn’t get any better than that. Most of the Cuban pastelitos I had as a kid contained olives and raisins and a sweet crust.
I really hope you give these a try because they’re so delicious and very simple to make. If they remind you of the ones they sell in Miami then it’ll make my day.
Pastelitos de Carne
- 1 lb ground beef
- 1/2 small onion
- 1/2 green bell pepper
- 2 garlic cloves
- 1/4 cup dry white wine
- 1/2 cup tomato sauce
- 1 tbsp tomato paste
- 1 tsp oregano
- 1 bay leaf
- 1/4 tsp cumin
- 1 tsp granulated garlic
- 1/8 tsp cinnamon
- 1 tsp sazon
- 1/4 cup Spanish olives
- 3 tbsp raisins
- salt and pepper to taste
- 1/4 cup water
- 1/4 cup sugar
- 1 egg
- 1 tbsp water
- 1 package puff pastry
- Heat a large skillet with vegetable oil over medium-high heat.
- Crumble the beef into the skillet and cook until completely brown, tRemove the beef from the skillet and drain the excess fat.
- Add the onions and peppers to the skillet and cook until translucent.
- Stir in the garlic and cook until fragrant.
- Add the tomato sauce, bay leaf, oregano, and season with salt and pepper.
- Place the beef back into the skillet along with some tomato paste and dry white wine.
- Add the cumin, cinnamon, granulated garlic, and sazon.
- Add the raisins and olives, cover and cook for 15 minutes over low heat.
- Preheat the oven to 350 degrees F.
- To prepare the simple syrup, add the sugar and water into a small pot and cook over medium-high heat for 5 minutes or until the sugar dissolves.
- Let the simple syrup cool completely.
- Roll each sheet of puff pastry onto a lightly floured surface.
- Cut each sheet into 9 pieces using a biscuit cutter or the rim of a drinking glass.
- Add about a tablespoon of the beef mixture into the center of each one.
- Brush all the edges with the egg wash and use another puff pastry piece to cover.
- Pinch the edges together and place on a baking sheet.
- Brush the tops with egg wash, poke a couple holes with a toothpick, and bake for 20-25 minutes.
- Brush the warm pastelists with the simple syrup, let it the pastelists cool, and enjoy!