Pastelitos de Carne (Cuban Beef Pastries)

Ingredients

• ½ cup (about 120 ml)cooked Cuban beef picadillo
• 1 packagepuff pastry sheets
• 1 largeegg, whisked
• ⅓ cup (about 80 ml)water
• ⅓ cup (about 67 g)granulated sugar

Instructions

1. 1

   Thaw the pastry

   Thaw the puff pastry following the packet directions, usually for about 20–30 minutes. Line a baking tray with baking paper and set it aside.

2. 2

   Heat the oven

   Preheat the oven to 200°C (400°F).

3. 3

   Cut pastry rounds

   Unfold both pastry sheets and cut 9 circles from each sheet using the rim of a glass or a biscuit cutter.

4. 4

   Fill the rounds

   Put a tablespoon of picadillo in the centre of each pastry circle, then cover each with another circle.

5. 5

   Seal and brush

   Seal the edges with a fork or by pressing them together with your fingers. Brush each pastry with the whisked egg.

6. 6

   Bake until golden

   Bake for 20–25 minutes, or until the pastries are golden brown.

7. 7

   Make the syrup

   While the pastries bake, stir the sugar and water together in a small saucepan. Bring to the boil, then lower the heat and simmer for 5 minutes. Take the pan off the heat, leave the syrup to cool and set it aside.

8. 8

   Brush and serve

   Take the pastries out of the oven and brush them lightly with the simple syrup. Serve immediately.

What are pastelitos de carne?

Pastelitos de carne are Cuban bakery pastries made with flaky pastry and a savoury beef filling. They bring together picadillo, a seasoned minced-beef dish, and the crisp layers of puff pastry.

This version uses ready-made pastry and cooked picadillo, then adds a thin layer of simple syrup after baking. That last touch gives the pastries their characteristic sweet-and-savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 6g protein, 25g carbs, 23g fat.

The pastry supplies most of the carbohydrates and fat, while the picadillo contributes protein and some fat. The syrup adds sugar; balance a pastry with fruit or vegetables on the side.

The filling and pastry

Picadillo: Use it cooked and ready to fill the pastries. Keep the amount to a tablespoon per round so the edges have room to seal.

Puff pastry: Thaw it according to the packet directions before unfolding and cutting. If it is still stiff, it may crack as you handle it.

Cutting and filling

Even rounds: A glass rim or biscuit cutter makes the circles; aim for 9 from each pastry sheet. Keep the circles a similar size so they can be paired neatly.

Filling: Put the picadillo in the centre rather than spreading it towards the edge. This leaves a clean border for sealing.

Sealing the edges

Fork or fingers: Press the pastry edges together gently but firmly all the way around. A complete seal helps keep the filling inside as the layers puff in the oven.

Egg wash: Brush the tops with the whisked egg before baking. Avoid letting it pool around the edges, where it can interfere with the layers rising.

Baking cues

Colour: Bake at 200°C (400°F) for 20–25 minutes, checking towards the end of the range. The pastries are ready when they look puffed and golden brown.

Syrup: Make the syrup while the pastries are in the oven, simmering it for 5 minutes before cooling. Brush it on lightly once the pastries come out of the oven.

Serving ideas

Fresh from the oven: These are served immediately in the recipe, while the pastry is at its crispest. Let them cool just enough to handle safely.

On the side: Pair a pastry with fresh fruit or a simple salad if serving it as part of a more substantial snack or light meal.

Recipe notes & tips

• Thaw the pastry for the time stated on its packet, usually about 20–30 minutes.
• Use a glass rim or biscuit cutter to make consistent pastry circles.
• Keep the picadillo in the centre of each circle to leave room for sealing.
• Press all the way around each pastry edge with a fork or your fingers.
• Brush the pastries lightly with syrup so the finish does not overwhelm the filling.

Variations

• More syrup: Brush on a little extra after baking for a sweeter finish.
• Less syrup: Use a light coating or omit it for a less sweet pastry.
• Different cutter: Make smaller rounds with a smaller cutter, adjusting the filling to fit.
• Pastry shape: Fold each filled circle in half for a half-moon shape, sealing the curved edge carefully.

Common mistakes to avoid

• Filling too close to the edge: Leave a clear border so the pastry can seal properly.
• Overfilling: Stick to a tablespoon of picadillo per pastry to reduce leaks.
• Incomplete seal: Press the whole edge together with a fork or your fingers.
• Pastry still stiff: Allow it to thaw according to the packet directions before unfolding.
• Too much syrup: Brush it on lightly to retain the balance of sweet and savoury.

How to store

Store cooled pastries in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through to help the pastry regain some crispness.

Frequently asked questions