Pastelitos (ground Beef) Recipe

Prepare aromatics

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the finely chopped onion and green bell pepper and sauté until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Cook beef

Increase heat to medium-high and add 1 lb ground beef to the skillet. Break the meat up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if the beef is very fatty, leaving a little for flavor.

Season and finish filling

Stir in 2 tablespoons tomato paste, 1/4 cup chopped olives (if using), and 1 tablespoon raisins (if using). Sprinkle in 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 1/4 cup broth or water to deglaze and scrape up browned bits. Reduce heat and simmer 2–3 minutes until the mixture is moist but not runny. Taste and adjust seasoning. Remove from heat and let cool to room temperature (about 20–30 minutes) before assembling pastelitos.

Prepare dough

If using frozen puff pastry, thaw according to package instructions and keep chilled until ready to use. Lightly dust your work surface with 1–2 tablespoons flour. Roll out the sheet lightly to smooth seams; if using pre-cut rounds, have them ready.

Portion filling

Spoon about 1 to 2 tablespoons of the cooled beef filling onto the center of each pastry square or round, leaving a 1/2-inch border.

Seal pastelitos

Beat 1 large egg with 1 teaspoon water to make an egg wash. Brush the pastry edges with a little egg wash, fold the dough over the filling to make a half-moon (or fold into a rectangle), and press edges together. Crimp edges with a fork to seal and poke 1–2 small vents on top with the fork (or make a small slit) to allow steam to escape. Repeat with remaining dough and filling.

Choose cook method — Frying

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking (about 350°F if using a thermometer). Fry pastelitos in batches, 2–3 minutes per side, until golden brown and puffed. Transfer to a paper towel–lined plate to drain.

Choose cook method — Baking

Preheat oven to 400°F (200°C). Place assembled pastelitos on a parchment-lined baking sheet. Brush tops with egg wash. Bake 15–20 minutes until puffed and golden brown. If pastries are thick, bake up to 22 minutes. Let cool slightly on a rack.

Serve pastelitos warm. For a Cuban-style sweet-salty contrast, dust lightly with 1 teaspoon powdered sugar. Offer hot sauce or chimichurri on the side. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven until hot and crisp.