Pastelitos de Carne

Ingredients

• Olive oil - Used to sauté the vegetables and build the flavorful base for the filling.
• Vegetables - Onion, carrot, celery, and garlic add flavor and texture to the Cuban-style picadillo.
• Seasonings - Salt, cumin, oregano, and black pepper give the filling its classic Cuban flavor.
• Ground beef - Lean ground beef works best for the filling.
• White wine - Adds richness and depth of flavor. Substitute beef or chicken broth if you prefer.
• Tomato sauce - Brings the filling together and adds a rich tomato flavor.
• Spanish olives - A classic addition to Cuban picadillo that adds a briny, savory flavor.
• Puff pastry - Frozen puff pastry makes these pastelitos quick and easy to prepare. Thaw according to the package directions before using.
• Honey - Brushed over the baked pastries for their signature sweet glaze.
• You'll also need - two baking sheets lined with parchment paper, a small bowl of water for sealing the pastry, and a pastry brush to apply the honey glaze.

📖 See the recipe card for quantities and preparation.

Make the filling

Heat the olive oil in a large, deep skillet over medium heat. Add the onion, carrot, and celery. Cook for 3 to 4 minutes, stirring frequently, until the onion softens and becomes translucent.

Add the garlic and stir for 30 seconds.

Raise the heat to medium-high and add the ground beef, salt, cumin, oregano, and black pepper. Cook for 4 to 5 minutes, breaking up the meat with a wooden spoon or spatula, until it's browned.

Stir in the white wine and cook for about 2 minutes, or until most of the liquid has evaporated.

Add the tomato sauce and chopped olives. Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, stirring occasionally, to allow the flavors to develop.

Let the filling cool completely before assembling the pastries. Refrigerate it if needed to speed up the cooling process.

How to make pastelitos de carne

Preheat the oven to 400°F. Add a little cold water to a small bowl.

Lay the puff pastry on a lightly floured surface and gently roll it with a rolling pin to seal the seams.

Use a biscuit cutter to cut out small rounds.

Add a heaping tablespoon of the picadillo to the center of half of the pastry rounds. Use the remaining rounds to top the pastries.

Using your finger or a small pastry brush, moisten the edge of each pastry round with water. Top with another pastry round and press the edges together with a fork to seal.

Place the pastries on parchment paper-lined baking sheets and cut a small slit in the top of each one to allow steam to escape.

Bake for 10 minutes. Rotate the baking sheets (top to bottom and bottom to top), then continue baking for 8 to 10 minutes, or until the pastries are golden brown.

Add 1 to 2 tablespoons of honey to a small bowl. While the pastelitos are still hot, lightly brush the tops with the honey. Work quickly, as the honey is easier to brush on while they're warm.

Makes 18 pastries

Storing and reheating

Store leftover pastelitos de carne in an airtight container in the refrigerator for 3 to 4 days. For longer storage, place the cooled pastries in a freezer-safe container or freezer bag and freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating.

For the best texture, reheat the pastelitos in a 350°F oven or toaster oven for 8 to 10 minutes, or until heated through and the pastry is crisp again. If they're browning too quickly, loosely tent a piece of foil over the top.

The microwave works in a pinch, but the puff pastry will be softer and won't be as flaky.

According to USDA recommendations, do not leave cooked food out for more than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and food safety, visit the U.S. Department of Agriculture and FoodSafety.gov.