Pastelitos de Carne

Pastelito de carne being glazed with honey with a gray pastry brush

Pastelitos de carne are a Cuban bakery favorite made with flaky puff pastry, savory picadillo, and a sweet glaze. They're easy to make at home and perfect for breakfast, a snack, or alongside a cafecito.

Course Appetizer

Cuisine Cuban

Keyword Cuban pastries

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 434kcal

Author Elizabeth Rodriguez

Ingredients

1½ tablespoons Olive Oil
1 small Onion finely diced
1 Carrot finely diced
1 Celery Rib finely diced
2-3 Garlic Cloves minced
1 teaspoon Salt or to taste
½ teaspoon Cumin
½ teaspoon Dried Oregano
¼ teaspoon Black Pepper or to taste
1 pound Lean Ground Beef
¼ cup White wine
8 ounce 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 tablespoons 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

To make these pastelitos you'll also need:

2 baking sheets lined with parchment paper
A small bowl of water
A pastry brush

For pastelitos de carne, the picadillo should be slightly drier than if it were being served over rice. Simmer it until most of the liquid has cooked away so the pastry stays crisp.

The picadillo can be made up to 1 day ahead and refrigerated until you're ready to assemble them. It's a great time-saver, especially if you're making them for a party.

If you have leftover picadillo, refrigerate or freeze it for another meal. It's delicious served over rice.

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