My pastelitos de carne are filled with a savory picadillo ground beef mixture wrapped in flaky, buttery puff pastry. For the best texture, thaw the puff pastry for about 30 minutes so it’s pliable but still cool — this preserves the distinct layers that make these pastries so irresistible. After baking, I brush each pastelito with a light simple syrup for a pleasant sweet finish that balances the savory filling. They’re a classic Cuban bakery treat, ideal for breakfast, snacks, or entertaining.
Pastelitos de carne are commonly found in Cuban and Latin bakeries from Miami to Havana. Their appeal comes from the contrast between the rich, savory picadillo and the light, crisp pastry. A small amount of sweetness—typically from a brushed-on simple syrup—completes the iconic flavor profile.
These handheld pastries highlight a few hallmarks of Latin cooking: bold aromatics, tender seasoned meat, and buttery baked dough. Serve them warm with a café con leche for an authentic morning or afternoon treat.
How to Make Pastelitos de Carne
Perfecting the Puff Pastry Thaw
Getting the puff pastry texture right is the single most important step for flaky pastelitos. When the pastry thaws too long, the embedded butter softens and can smear into the dough, preventing the layers from puffing. If it’s too firm, it tears or cracks when you roll and cut it.
My recommendation: thaw frozen puff pastry on the counter for about 30 minutes. The pastry should be soft enough to work with but still cool to the touch. At this point you can roll it gently to even thickness and cut your rounds without compressing the layers.
Work quickly and, if your kitchen is warm, return the sheets to the refrigerator for a few minutes between steps to keep the butter solid. That short maintenance keeps the pastry crisp and layered after baking.
More Latin Pastries
Cheesy Chicken Empanadas with Homemade Filling
Pastelillos de Guayaba (Guava Pastries)
Authentic Puerto Rican Quesitos (in 30 minutes!)
Empanadillas (fried Puerto Rican turnovers)
Buen Provecho,
Pastelitos de Carne with Picadillo Filling
- Author: Salima Benkhalti
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 18 pastelitos
- Category: Appetizer, Breakfast, Main Dish
- Method: Baking
- Cuisine: Cuban, Latin
Description
These pastelitos de carne are bite-sized pies filled with seasoned ground beef, wrapped in layers of puff pastry and glazed with a touch of simple syrup. The balance of savory filling and buttery pastry, plus the hint of sweetness, gives each pastelito a memorable, bakery-style finish. They’re easy to make ahead and reheat well, making them a great choice for gatherings or a comforting homemade snack.
Ingredients
Scale
- 4 sheets puff pastry, thawed
- 1 tsp olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1/3 cup sofrito
- 1 lb lean ground beef
- 1 tsp sazon seasoning
- 1 tsp adobo seasoning
- 1/2 tsp salt
- 1/3 cup tomato sauce
- 1/4 cup pimento olives and/or raisins
- 1 egg, beaten (for egg wash)
- 1/4 cup sugar
- 1/4 cup water (for simple syrup)
Instructions
- Make the picadillo filling: Heat the oil in a skillet over medium heat. Sauté the diced onion and red bell pepper until softened and translucent. Stir in the sofrito, then add the ground beef along with the sazon, adobo, and salt. Break the beef into small pieces as it browns. Pour in the tomato sauce and add the pimento olives or raisins. Reduce heat, cover, and simmer for about 10 minutes until the flavors meld and the beef is fully cooked. Taste and adjust seasoning as needed. Drain any excess liquid so the filling is moist but not watery.
- Prepare the puff pastry: On a lightly floured surface, gently roll each thawed sheet to even thickness. Cut each sheet into 9 circles (36 circles total). Place 18 circles on a parchment-lined baking sheet to form the bottoms. Spoon a tablespoon or so of picadillo into the center of each bottom circle, leaving a small border. Brush the border with beaten egg to help seal.
- Assemble and bake: Place the remaining pastry circles over the filled bottoms. Press the edges together firmly and crimp with a fork to seal. Brush each pastelito with beaten egg and make two or three small vents on top with a sharp knife to allow steam to escape. Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, or until golden brown and puffed.
- Finish with simple syrup: While the pastelitos bake, bring the sugar and water to a boil until the sugar dissolves, then remove from heat. As soon as the pastries come out of the oven, brush the hot tops with a light coat of simple syrup to give them shine and a hint of sweetness. Let cool slightly before serving.
Tips: Keep the pastry cool during assembly for the flakiest results. If your kitchen is warm, return sheets to the refrigerator between steps. Pastelitos can be baked ahead and reheated in a warm oven for minutes before serving.
Equipment
Baking sheets
Pastry brush
Round cookie cutter or glass for cutting pastry circles