Pastelitos de carne are meat filled pastries that are topped with a sweet glaze. They can be found in Cuban cafeterias and restaurants all over Miami. But there’s no need to make the trip, because they can easily be made at home.
The filling is a Cuban picadillo, that’s super easy to make. For the pastry we take some help from the market by purchasing puff pastry; and that sweet glaze is honey. See super simple!
If you’re from Miami and moved away, but still get cravings for a pastelito de carne with a cafecito, then make your own! If you’ve never had a pastelito de carne… then you must try one!
If you’re in the mood for even more Cuban classics, try this chicken fricassee, breaded chicken steak or the classic bistec de palomilla. Enjoy!
Ingredients
1½ tbsp. Olive Oil
1 small Onion, finely diced
1 Carrot, finely diced
1 Celery Rib, finely diced
2-3 Garlic Cloves, minced
1 tsp. Salt, or to taste
½ tsp. Cumin
½ tsp. Dried Oregano
¼ tsp. Black Pepper, or to taste
1 lb. Lean Ground Beef
¼ cup White wine
8 oz. Can Tomato Sauce
½ cup Pitted Spanish Olives, finely chopped
2 packages of Frozen Puff Pastry (about 1 lb., 2 sheets each package)
2-3 tbsp. Honey, to glaze the pastelitos
You will also need
2 baking sheets lined with parchment paper
Small bowl of water
Pastry brush
Make the picadillo
Heat the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery. Cook 3-4 minutes until the onions are translucent, stirring frequently. Add the garlic, stir to mix well. Raise the heat to high, add the ground beef, salt, cumin, oregano and black pepper, stir to mix well. Cook the beef while stirring and breaking it up with a wooden spoon or spatula. Cook 4-5 minutes to brown the ground beef.
Next, add the white wine to the skillet and cook for 2 minutes or so until the liquid evaporates, stirring occasionally.
Add the tomato sauce and chopped olives, to the picadillo, stir to combine. Lower the heat to medium-low, cover and cook for approximately 15-20 minutes to allow the flavors to develop and combine, stirring occasionally.
Allow the picadillo to cool completely before using, refrigerate if necessary.
Cook’s notes
Usually, picadillo is left a little bit saucy since it’s meant to be served over rice. For the pastelitos, though we want the picadillo a little on the dry side.
Just a tip, I’ve made the picadillo a day ahead and refrigerated until ready to make the pastelitos de carne. This actually works well if you’re making them for a party.
Make the 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 with a rolling pin to seal the seams.
Use a biscuit cutter to make small rounds.
Add a heaping tablespoon of the picadillo to the center of half the puff pastry rounds. Use the remaining half to top the pastries.
Using your finger, wet the edge of the pastry round with the water. Cover with another pastry round and press down on the edges with a fork to seal.
Set the pastelitos on a baking sheet lined with parchment paper and cut a small slit on top of each pastelitos to allow it to vent.
Bake the pastelitos de carne for 10 minutes, rotate the baking sheets (top to bottom, bottom to top) continue baking for 8-10 more minutes, or until the pastries are a beautiful golden brown color.
Add a tablespoon or two of honey in a small bowl. While the pastelitos are still hot, brush the tops lightly with the honey. Work quickly as brushing with the honey will be much easier with hot pastelitos.
Makes approximately 18 pastelitos de carne
Cook’s Notes
Save any leftover picadillo, refrigerate or freeze. Picadillo is great over rice, or in a sandwich (similar to a sloppy joe).
Pastelitos de Carne
Ingredients
- 1½ tbsp. Olive Oil
- 1 small Onion finely diced
- 1 Carrot finely diced
- 1 Celery Rib finely diced
- 2-3 Garlic Cloves minced
- 1 tsp. Salt or to taste
- ½ tsp. Cumin
- ½ tsp. Dried Oregano
- ¼ tsp. Black Pepper or to taste
- 1 lb. Lean Ground Beef
- ¼ cup White wine
- 8 oz. Can Tomato Sauce
- ½ cup Pitted Spanish Olives finely chopped
- 2 packages of Frozen Puff Pastry about 1 lb., 2 sheets each package
- 2-3 tbsp. Honey to glaze the pastelitos
Instructions
Make the picadillo
- Heat the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery. Cook 3-4 minutes until the onions are translucent, stirring frequently.
- Add the garlic, stir to mix well.
- Raise the heat to high, add the ground beef, salt, cumin, oregano and black pepper, stir to mix well. Cook the beef while stirring and breaking it up with a wooden spoon or spatula. Cook 4-5 minutes to brown the ground beef.
- Next, add the white wine to the skillet and cook for 2 minutes or so until the liquid evaporates, stirring occasionally.
- Add the tomato sauce and chopped olives, to the picadillo, stir to combine. Lower the heat to medium-low, cover and cook for approximately 15-20 minutes to allow the flavors to develop and combine, stirring occasionally.
- Allow the picadillo to cool completely before using, refrigerate if necessary.
Make the 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 with a rolling pin to seal the seams.
- Use a biscuit cutter to make small rounds.
- Add a heaping tablespoon of the picadillo to the center of half the puff pastry rounds. Use the remaining half to top the pastries.
- Using your finger, wet the edge of the pastry round with the water. Cover with another pastry round and press down on the edges with a fork to seal.
- Set the pastelitos on a baking sheet lined with parchment paper and cut a small slit on top of each pastelitos to allow it to vent.
- Bake the pastelitos de carne for 10 minutes, rotate the baking sheets (top to bottom, bottom to top) continue baking for 8-10 more minutes, or until the pastries are a beautiful golden brown color.
- Add a tablespoon or two of honey in a small bowl. While the pastelitos are still hot, brush the tops lightly with the honey. Work quickly as brushing with the honey will be much easier with hot pastelitos.
Video
Notes
- Usually, picadillo is left a little bit saucy since it’s meant to be served over rice. For the pastelitos, though we want the picadillo a little on the dry side.
- Just a tip, I’ve made the picadillo a day ahead and refrigerated until ready to make the pastelitos de carne. This actually works well if you’re making them for a party.
- Save any leftover picadillo, refrigerate or freeze. Picadillo is great over rice, or in a sandwich (similar to a sloppy joe).
