Guys! Have you ever tried pastelitos de carne? These Cuban pastries have a special place in my heart. I grew up with pastelitos. They were part of our birthday parties and special occasions. They still are!
In my world, it’s customary to order these pastries from a Cuban bakery for special occasions.
These “party packages” would include a cake, a platter of these Cuban beef pastries, pastelitos de guayaba (guava pastries), ham croquettes, and pastelitos de queso (cheese pastries).
Except they were fun-sized and very affordable! Imagine growing up with this deliciousness.
Think savory Cuban picadillo inside layers of flaky pastry with a touch of simple syrup for some added sweetness. Talk about YUM!
Well, now you can enjoy them at any time. They are super easy to make using store-bought puff pastry sheets.
Here’s how to make them!
Ingredients You’ll Need
- Puff pastry sheets. I use the Pepperidge Farm brand but any brand works!
- Cuban Picadillo. You can make some from scratch or use the leftovers!
- Egg. All you need is one for sealing and the egg wash.
- Simple syrup. For brushing on top of the pastries as soon as they come out of the oven.
How To Make Pastelitos de Carne
- Thaw the pastry sheets. First, you have to thaw the puff pastry according to package directions, usually about 20-30 minutes. Line a cookie sheet with parchment paper. Set aside.
- Make the simple syrup. In a small saucepan, stir granulated sugar and water together. Bring to a boil then reduce heat to low to simmer for 5 minutes. Let it cool before using it. You can even make it the night before.
- Cut the pastry sheets. Preheat oven to 400 degrees F. Unfold both pastry sheets and cut each sheet into 9 circles using the rim of a glass cup or a biscuit cutter.
- Fill the pastry circles. Place about a tablespoon of the picadillo filling in the center of each dough circle. Cover with another dough circle on top.
- Seal the edges. Using a fork or by pressing down with your fingers, gently seal the edges of the dough circles together.
- Bake the pastelitos! Brush egg wash on top of each pastry to get that flaky crust. Bake them for 20-25 minutes or until golden brown. Remove the pastries from the oven and lightly brush the pastries with simple syrup. That’s all folks!
They come out of the oven all flaky and delicious! You get the flavorful tomato-based beef picadillo mixed with the sweetness of the simple syrup brushed pastry.
A match made in heaven.
I cannot WAIT for you guys to make these pastelitos!
Other recipes you may like:
- Pastelitos de Queso (Cuban Cream Cheese Pastries)
- Pastelitos de Guayaba + Queso (Guava Cheese Pastries!)
- Cuban Shortbread Cookies (Torticas de Moron)
- Cuban-Style Arroz Con Leche (Rice Pudding)
Pastelitos de Carne (Cuban Beef Pastries)
- 1/3 cup granulated sugar
- 1/3 cup water
- 1/2 cup Cuban Beef Picadillo cooked
- 1 package puff pastry sheets (I used Pepperidge Farm)
- 1 egg whisked
- Make the simple syrup. In a small saucepan, stir granulated sugar and water together. Bring to a boil then reduce heat to low to simmer for 5 minutes. Remove from heat and let cool. Set aside.
- Thaw the puff pastry according to package directions, usually about 20-30 minutes. Line a cookie sheet with parchment paper. Set aside.
- Preheat oven to 400ºF.
- Unfold both pastry sheets and cut each sheet into 9 circles using the rim of a glass cup or a biscuit cutter.
- Place a tablespoon of the picadillo filling in the center of each dough circle. Cover with another dough circle on top.
- Gently seal the edges of the dough circles together using a fork or by pressing down with your fingers. Brush egg wash on each pastry to get that flaky crust.
- Bake for 20-25 minutes or until golden brown.
- Remove the pastries from the oven and lightly brush the pastries with simple syrup. Serve immediately and enjoy!
We love the pastelitos! My daughter has a birthday in December; I will make some ahead (as a practice)…
She’ll be so happy when I bring those over!
Love the recipe! Beautiful presentation.
Dottie Flanders says
I’m from Miami and miss all my Cuban food here in California tacos every where u tuned around I need some of the Cuban recipe to cook
Jamie Silva says
Great to have you here, Dottie! Thank you!
Teresa Hertha says
I LOVE your recipes! I have tried many of them and they are all very satisfying! I was born in Cuba, came to the states when I was 5 yrs old. My Mom and Aunts were all Excelent chefs. Cuban food their ever favorite. I no longer have my MoM or Aunts but I continue to follow the tradition of cooking Cuban food. My Son is also a Chef and loves the food also.
Your recipes have the perfect combination of seasonings and they remain my of Mom’s cooking. THANK YOU!
Jamie Silva says
Thank you so much for the sweet comment! I will continue to share recipes so stay tuned!
First time making these, and they were easy to make and delicious! My whole family enjoyed them. I had these years ago when I lived in NJ, and remembered them when I saw this recipe. I will definitely make these again!