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
These authentic Cuban pastries are perfect little meat pockets that are great for an on the go snack or for a quick breakfast. The filling is very similar to an empanada and has some slight heat to it.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- 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!