Cuban Pastelitos De Carne
Savory pastries filled with beef
Servings: 9
Ingredients
- ¾ cup Picadillo at room temperature
- 1 package puff pastry sheets (I used Pepperidge Farm)
- 2 tablespoons water
- 1 large egg whisked
Simple Syrup
- 3 tablespoons granulated sugar
- 3 tablespoons water
Instructions
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Bring your picadillo to room temperature. Place your cooked picadillo into a fine mesh strainer and strain the excess liquid from the meat onto a bowl. This will help avoid having soggy pastry dough.
- Roll out or unfold the puff pastry sheets over the parchment paper. Using a 3 inch biscuit cutter, cut 9 circles into each pastry sheet.
- In the center of each pastry douch circle, place 2 tablespoons of the picadillo filling. Be sure to leave about half and inch of an edge to allow for the dough to seal.
- Brush the edges with a little bit of water and then cover with another dough circle on top.
- Gently seal the edges of the dough circles together lightly pressing down with your fingers. If you cant fully seal them, that's ok as long as you're able to seal 75% of the pastry.
- Brush the whisked egg on the top each pastry to get that golden crust.
- Bake for 20-23 minutes or until golden brown.
- Why the pastries bake, make your simple syrup. Combine the sugar and water in a microwave safe bowl and microwave for 30 second increments, mixing each time until the sugar is fully disolved.
- Remove the pastries from the oven and lightly brush the pastries with simple syrup.
Notes
Top tips for making picadillo pastelitos
Cuban pastelitos de carne are a delightful treat - flaky puff pastry enveloping a savory beef and veggie filling. But achieving that perfect balance of crispy crust and tomato beef goodness can seem tricky. Here are some top tips to elevate your pastelito game: The Power of Puff Pastry:- Quality Matters: Use high-quality puff pastry for the best results. Look for frozen puff pastry sheets that are all-butter and unfilled.
- Drain the Meat: straining the cooked picadillo to remove excess liquid is imperative to avoid soupy and mushy puff pastry.
- Thaw Thoroughly: Thaw the puff pastry sheets completely in the refrigerator before using. This ensures even cooking and prevents the dough from tearing.
- Temperature is Key: For a perfectly crisp and flaky crust, ensure the puff pastry is cold before assembling the pastelitos. You can even pop it back in the refrigerator for a few minutes before working with it.
- Egg Wash Elegance: Brush the tops of your pastelitos with an egg wash before baking. This creates a beautiful golden brown color and adds a touch of shine.
- Temperature Matters: Bake your pastelitos in a preheated oven at a high temperature. This ensures a crispy crust and prevents the pastry from becoming soggy.
- The Power of Cooling: Let the picadillo pastries cool slightly on a wire rack before serving. This allows the filling to set further and prevents them from becoming mushy.
Variations and substitutions for these savory pastries
- Spicy Pastelitos de Carne: Add a pinch of red pepper flakes or a few dashes of hot sauce to the picadillo for a little heat.
- Cheesy Version: Sprinkle shredded mozzarella or Swiss cheese over the picadillo before sealing the pastry for an extra-rich filling.
- Ground Turkey or Chicken: Substitute the ground beef in the picadillo with ground turkey or chicken for a lighter option.
- Sweet and Savory Twist: Mix a few raisins into the picadillo for a traditional Cuban-style sweet and savory flavor combination.
- Mini Party Pastelitos: Cut the puff pastry into smaller squares to create bite-sized appetizers perfect for gatherings and celebrations.
- Homemade Dough Option: While puff pastry is traditional and convenient, you can use homemade pastry dough if preferred.
- Reduced-Sugar Topping: Skip the simple syrup or brush on a very light coating if you prefer a less sweet finish.
- Picadillo Variations: Use your favorite homemade picadillo recipe, whether it includes olives, capers, raisins, or a simpler seasoned beef mixture.
Storage instructions for these beef pastries
- Refrigerator: Store leftover Cuban picadillo pastelitos in an airtight container in the refrigerator for up to 4 days.
- Freezer: For longer storage, place the cooled pastelitos in a freezer-safe container or bag and freeze for up to 3 months.
- Reheating: Reheat in a 350°F (175°C) oven or air fryer for 5–10 minutes, or until warmed through and crispy. Avoid microwaving if possible, as it can make the pastry soft instead of flaky.
- Make Ahead: You can assemble the pastelitos ahead of time and freeze them unbaked for up to 2 weeks before baking.