📝 About This Recipe
These Cuban-style pastelitos are a masterclass in the balance of savory and sweet, featuring a deeply seasoned picadillo beef filling encased in shatteringly crisp puff pastry. Infused with the aromatic 'holy trinity' of Spanish cooking—sofrito—and punctuated by briny olives and sweet raisins, they offer a complex flavor profile that is quintessentially Caribbean. Whether served as a morning treat with coffee or a party appetizer, these golden treasures are the soul of Latin comfort food.
🥗 Ingredients
The Savory Beef Filling (Picadillo)
- 1 lb Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 2 tablespoons Olive Oil (extra virgin)
- 1/2 cup Yellow Onion (finely diced)
- 1/2 cup Green Bell Pepper (finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Tomato Sauce (plain canned sauce)
- 1/4 cup Spanish Manzanilla Olives (pitted and chopped)
- 2 tablespoons Raisins (optional, for authentic sweet-savory balance)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Dried Oregano (preferably Mexican or Mediterranean)
- 2 tablespoons Dry White Wine (like Vino Seco or Sauvignon Blanc)
Pastry and Assembly
- 2 sheets Puff Pastry (thawed but still cold)
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 1 tablespoon Granulated Sugar (for a light dusting on top)
Simple Syrup Glaze
- 1/4 cup Water
- 1/4 cup Sugar
👨🍳 Instructions
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1
In a large skillet, heat the olive oil over medium heat. Add the diced onion and green pepper, sautéing for 5-6 minutes until the onions are translucent and soft.
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2
Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic burn.
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3
Increase the heat to medium-high and add the ground beef. Break it apart with a wooden spoon and cook until fully browned. Drain any excess rendered fat from the pan.
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4
Stir in the cumin, oregano, salt, and pepper. Pour in the tomato sauce, white wine, chopped olives, and raisins. Stir well to combine.
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5
Reduce the heat to low and simmer the beef mixture for 10-12 minutes. The goal is a 'dry' picadillo—the liquid should be fully evaporated so it doesn't make the pastry soggy.
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6
Remove the beef from the heat and let it cool completely. This is a crucial step; placing hot filling on puff pastry will melt the butter layers and ruin the rise.
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7
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
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8
On a lightly floured surface, gently roll out the puff pastry sheets to smooth any creases. Cut each sheet into 6 or 9 equal squares (depending on your preferred size).
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9
Place a generous tablespoon of the cooled beef filling into the center of half the squares. Brush the edges of these squares with the egg wash.
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10
Top each filled square with a second pastry square. Press the edges together firmly with your fingers, then use the tines of a fork to crimp the edges and create a seal.
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11
Place the assembled pastelitos on the baking sheets. Cut two small slits in the top of each to allow steam to escape. Brush the tops generously with the remaining egg wash and sprinkle with a tiny pinch of sugar.
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12
Bake for 20-25 minutes, or until the pastries have puffed up significantly and turned a deep golden brown.
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13
While they bake, make a quick simple syrup by boiling the 1/4 cup water and 1/4 cup sugar together for 2 minutes. Brush this syrup over the hot pastelitos the moment they come out of the oven for a professional bakery shine.
💡 Chef's Tips
Ensure the beef filling is completely cold before assembly; I recommend making it the night before for the best flavor marriage. Don't overfill the pastries, or they will burst at the seams during the 'puff' phase in the oven. If the pastry becomes too soft while you are working, put it back in the fridge for 10 minutes to firm up the butter layers. The tiny bit of sugar on top and the syrup glaze are the 'secret' to authentic Cuban pastelitos—don't skip them! For a variation, add a small cube of cream cheese (Puff Pastry de Carne y Queso) alongside the beef for a creamy contrast.
🍽️ Serving Suggestions
Serve warm with a hot cup of Café con Leche for a traditional breakfast. Pair with a side of fresh Chimichurri sauce for dipping if serving as a savory appetizer. Accompany with a crisp Jicama and lime salad to cut through the richness of the pastry. Serve alongside a cold glass of Materva (yerba mate soda) or a lime-infused sparkling water. Arrange on a platter with fresh cilantro sprigs and lime wedges for a beautiful party presentation.