Authentic Cuban Pastelitos de Carne Recipe: Flaky, Savory, and Sweet Beef Pastries

Step into the vibrant world of Cuban cuisine with these irresistible **Cuban Pastelitos de Carne** – a delightful combination of sweet, savory, and wonderfully flaky textures. These iconic meat pastries are a staple in Cuban bakeries, renowned for their golden puff pastry encasing a rich, seasoned ground beef filling, all finished with a shimmering simple syrup glaze. If you’ve ever craved that authentic taste from a bustling Cuban panadería, you’re in luck! This recipe brings the magic of these beloved treats right to your kitchen, making them accessible and enjoyable for everyone.

While pastelitos de carne are a standout, the Cuban culinary scene boasts many other mouth-watering favorites. You might also enjoy classic pastelitos de guayaba y queso (guava and cheese pastries) or the comforting papas rellenas (stuffed potato balls). But today, our focus is on these savory beef delights that are perfect for any time of day!

A visit to a Cuban bakery, especially in places like Miami, isn’t complete without indulging in a pastelito de carne. Their immense popularity is well-deserved. The good news is, you don’t need a trip to South Florida to enjoy these delectable treats. With this easy-to-follow recipe, you can recreate the magic of these authentic Cuban pastries right in your own home. Get ready to impress your family and friends with a taste of Cuba!

Why You’ll Love This Homemade Pastelitos Recipe

• **Effortless Preparation:** This recipe cleverly uses high-quality store-bought puff pastry, eliminating the need for tedious flour dusting and rolling. It’s a fantastic shortcut that guarantees perfectly flaky results every time, even for beginner bakers.
• **Versatile & Customizable Filling:** While our recipe features a classic Cuban picadillo for the filling, the beauty of this dish lies in its adaptability. You can easily substitute ground beef with ground chicken, turkey, or pork, allowing you to tailor the flavors to your preference or dietary needs.
• **Perfect for Any Occasion:** Whether you’re hosting a lively party, enjoying a relaxed game day, attending a potluck, or simply looking for a unique snack or appetizer, these pastelitos are a guaranteed crowd-pleaser. Their individual portions make them ideal for entertaining.
• **Baked, Not Fried:** Unlike many traditional pastries, these pastelitos are baked in the oven. This method not only results in a lighter, less greasy pastry but also makes for easier cleanup and a healthier alternative without sacrificing any of the delicious crispiness.
• **Authentic Sweet-Savory Balance:** The combination of a richly spiced savory beef filling with a delicate sweet glaze is a hallmark of Cuban pastelitos. This recipe nails that perfect balance, delivering an authentic flavor experience that’s truly special.

Essential Ingredient Notes & Tips

Understanding each ingredient’s role is key to perfecting your pastelitos. Here are some detailed notes to guide you:

• Puff Pastry: You’ll need two boxes of good quality, store-bought puff pastry. Look for it in the frozen section of most supermarkets. Ensure it’s properly thawed according to package instructions before use. Thawing too quickly (e.g., in a microwave) can make it sticky and difficult to work with, while not thawing enough will cause it to crack when unrolled.
• Ground Beef: Opt for a lean-to-medium fat ground beef (e.g., 80/20) for the best flavor without excessive greasiness. If you use higher fat content, remember to drain any excess fat after browning to prevent a soggy filling.
• Olives: Spanish olives (pitted green olives) are traditional and add a briny, salty counterpoint to the savory beef. If you’re not a fan, you can use capers for a similar tangy kick, or simply omit them entirely. Some people even prefer finely diced pimentos.
• Sazon: This popular seasoning blend is a secret weapon for adding deep, authentic Latin flavor. It typically contains ingredients like coriander, annatto (for color), garlic, cumin, and oregano. If you don’t have sazon on hand, make sure to generously season your beef mixture with extra salt, pepper, cumin, and garlic powder to achieve a similar rich profile.
• Ground Cinnamon: This might seem like an unusual addition to a savory beef pastry, but a small amount of ground cinnamon is a fantastic secret ingredient in Cuban picadillo. It doesn’t make the dish taste sweet, but rather adds a subtle warmth and aromatic complexity that elevates the entire filling and is a hallmark of authentic Cuban flavor.
• Dry White Wine: A splash of dry white wine (like a Pinot Grigio or Sauvignon Blanc) adds acidity and depth to the beef filling, deglazing the pan and enhancing the overall flavor. If you don’t have it on hand, a splash of apple cider vinegar or even a little chicken broth can be used as a substitute.
• Raisins (Optional): For an even more authentic Cuban picadillo experience, consider adding 2-3 tablespoons of raisins to the filling. Their natural sweetness perfectly complements the savory, salty, and tangy elements, creating a balanced and traditional flavor profile.
• Egg Wash: A simple mixture of one egg whisked with a tablespoon of water, the egg wash is crucial for two reasons: it acts as a “glue” to seal the puff pastry edges and gives the baked pastelitos that beautiful golden-brown, shiny finish.

Step-By-Step Instructions for Perfect Pastelitos

Follow these detailed steps to create your own batch of delicious Cuban pastelitos de carne:

1. **Prepare the Savory Filling:** Begin by heating about 2 tablespoons of oil in a large pot or skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is completely browned. This usually takes about 5 minutes. If there’s excessive fat, drain it before proceeding.
2. **Sauté Aromatics:** To the browned beef, add the finely diced onions and green bell peppers. Cook for approximately 2 minutes until they start to soften. Stir in the minced garlic and tomato paste, cooking for another 20 seconds until fragrant.
3. **Simmer for Flavor:** Now, stir in the tomato sauce, bay leaf, Spanish olives (and optional raisins, if using), dry white wine (or substitute), sazon, cumin, granulated garlic, oregano, cinnamon, and water. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the pot, and let it cook for 15 minutes to allow the flavors to meld beautifully.
4. **Season and Cool:** Once the 15 minutes are up, remove the bay leaf. Taste the filling and season generously with salt and pepper as needed. It’s crucial to set the filling aside and allow it to cool completely before using it. A warm filling can melt the puff pastry and make it difficult to work with.
5. **Make the Simple Syrup:** While the filling cools, prepare your simple syrup. In a small saucepan, combine 1/4 cup of granulated sugar and 1/4 cup of water. Cook over medium-high heat, stirring occasionally, until the sugar completely dissolves and the mixture becomes clear. Remove from heat and let it cool completely.
6. **Preheat Oven & Prepare Puff Pastry:** Preheat your oven to 350 degrees F (175 degrees C). Gently unroll each sheet of thawed puff pastry onto a clean, lightly floured surface. Using a 3-inch biscuit cutter or the rim of a drinking glass, cut each puff pastry sheet into 9 round pieces.
7. **Assemble the Pastelitos:** Place about a tablespoon of the cooled beef mixture into the center of each puff pastry round. In a small bowl, whisk one egg with 1 tablespoon of water to create your egg wash. Lightly brush the edges of each beef-filled pastry round with the egg wash. Take another puff pastry round and gently place it over the filling, creating a sealed pocket. Carefully pinch the edges together with your fingers or use a fork to crimp them, ensuring a tight seal. Transfer the assembled pastelitos to a baking sheet lined with parchment paper.
8. **Egg Wash & Bake:** Brush the tops of all the pastelitos with the remaining egg wash for a golden finish. Using a toothpick, poke 2-3 small holes in the top of each pastry to allow steam to escape during baking, which helps prevent them from puffing up too much and ensures even cooking. Bake for 25 minutes, or until the pastries are golden brown and beautifully puffed.
9. **Glaze and Serve:** As soon as the pastelitos come out of the oven, while they are still warm, lightly brush their tops with the cooled simple syrup. This sweet glaze is essential for that authentic Cuban flavor. Let the pastelitos cool slightly on a wire rack before serving. Enjoy your homemade Cuban treats!

Top Tips for Flawless Cuban Pastelitos

• **Ventilation is Key:** Always make sure to poke a couple of holes in the top of the puff pastry before baking. This allows steam to escape, preventing the pastry from over-puffing unevenly and ensuring a beautifully flaky, rather than burst, result.
• **Proper Thawing:** Thaw your puff pastry in the refrigerator overnight or at room temperature for about 30-40 minutes (depending on your environment). Do not try to rush thawing in the microwave, as this can make the dough gummy and difficult to handle, leading to cracks.
• **Cool Filling is Crucial:** Allow the ground beef filling to cool completely, or at least to room temperature, before adding it to the puff pastry. If the filling is too warm, it will start to melt the butter in the puff pastry, making it sticky, prone to tearing, and less flaky when baked.
• **Consider Raisins:** For a truly traditional Cuban picadillo, add some golden raisins to the beef mixture during the simmering stage. Their sweetness provides a wonderful contrast to the savory, salty, and tangy flavors of the filling.
• **Seal Tightly:** When covering the beef mixture with another puff pastry round, ensure the edges are thoroughly sealed. Use the egg wash as a “glue” and then crimp with a fork for a decorative and secure seal that prevents the filling from leaking out during baking.
• **Even Baking:** If using multiple baking sheets, rotate them halfway through baking for even browning and crispiness on all sides.
• **Don’t Skimp on the Syrup:** The simple syrup glaze is integral to the authentic Cuban pastelito experience. It provides that signature sweet counterpoint to the savory filling and creates a beautiful glossy finish.

Do I Have To Brush The Pastelitos With Simple Syrup?

For an authentic Cuban pastelito experience, brushing them with simple syrup is not just recommended, it’s essential! The sweet glaze is what truly distinguishes them and creates that perfect, signature sweet and savory balance that Cuban pastries are famous for. It adds a beautiful sheen and a delicate sweetness that truly makes them special and utterly irresistible.

What Can I Serve These With?

Cuban pastelitos de carne are incredibly versatile and can be enjoyed in many ways. While I highly recommend serving them with a strong, rich cup of Cuban coffee (café con leche is also a perfect pairing!), they also make fantastic appetizers for parties, a delicious addition to a brunch spread, or a satisfying savory snack any time of day. For a casual gathering, they pair well with other small bites like croquetas or empanadas.

Can I Make the Filling Ahead of Time?

Absolutely! The beef picadillo filling can be prepared 1-2 days in advance. Once cooked and cooled, store it in an airtight container in the refrigerator. This is a great time-saver when you’re planning to make a large batch or preparing for an event. Just make sure the filling is completely cool before assembling your pastelitos.

Can I Freeze Pastelitos de Carne?

Yes, you can! You have two options for freezing:

• **Unbaked Pastelitos:** Assemble the pastelitos as directed, but do not brush with egg wash or poke holes. Place them on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer bag or container. They can be stored for up to 2-3 months. When ready to bake, thaw them in the refrigerator, then brush with egg wash, poke holes, and bake as usual.
• **Baked Pastelitos:** Bake the pastelitos as directed, but you might want to omit the simple syrup glaze if you plan to freeze them for a longer period. Once baked and cooled, freeze them on a baking sheet until solid, then transfer to a freezer-safe container. They can be stored for up to 1-2 months. Reheat in a preheated oven at 300°F (150°C) until warmed through and crisp. You can brush with simple syrup after reheating if desired.

Storage Instructions

Store any leftover pastelitos in an airtight container at room temperature for up to 2 days. For longer storage, they can be refrigerated for up to 4-5 days. To reheat, place them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until they are warm and the pastry has crisped up again. Avoid microwaving, as it can make the puff pastry soggy.

More Cuban Recipes You Might Enjoy

If you’re loving the flavors of Cuba, be sure to explore these other fantastic recipes:

• Cuban Red Beans: A hearty and flavorful side dish or main.
• Cuban Chicken Noodle Soup: A comforting and aromatic classic.
• Congri: The perfect harmony of black beans and rice, a Cuban staple.
• Cuban Spaghetti: A unique and delicious take on a familiar favorite.

We hope you enjoy making these authentic Cuban Pastelitos de Carne as much as we do. Their savory filling, flaky crust, and sweet glaze make them an unforgettable treat. Don’t hesitate to experiment with the filling to make them truly your own! If you’ve tried this recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!