Latin Pastries Recipe
Make Latin Pastries Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Empanada-style)
Savory filling (Carne / Beef)
Sweet filling (Dulce / Guava-Cheese)
Finish & Baking
Method
Dough (Empanada-style)
- 1
Mix dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tbs granulated sugar until evenly combined.
- 2
Cut in fats
Add 12 tbs cold cubed unsalted butter and 2 tbs cold vegetable shortening to the flour. Use a pastry cutter or your fingertips to cut the fats into the flour until pea-sized crumbs remain and mixture resembles coarse sand.
- 3
Combine wet ingredients
In a small bowl beat 1 egg with 1 tsp white vinegar. Add 3 tbs ice water gradually to the egg-vinegar mixture (reserve a little ice water — you may need up to 4 tbs total).
- 4
- 5
Chill
Divide dough into two disks, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms fat for flaky layers.
Savory filling (Carne / Beef)
- 6
Sauté aromatics & brown beef
Heat 1 tbs vegetable oil in a skillet over medium heat. Add 1 cup finely chopped yellow onion and cook 3–4 minutes until translucent. Add 2 minced garlic cloves and 0.5 cup chopped green bell pepper; cook 2 more minutes. Add 1 lb ground beef and cook, breaking up with a spoon, until no longer pink.
- 7
Season & combine
Stir in 2 tbs tomato paste, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Cook 1–2 minutes to toast the spices and coat the beef.
- 8
Finish filling
Add 0.25 cup beef or chicken broth, 0.25 cup chopped olives and 2 tbs raisins if using. Simmer 3–4 minutes until slightly reduced but not dry. Remove from heat and let cool to room temperature before filling pastries (to prevent dough sogginess).
Sweet filling (Dulce / Guava-Cheese)
- 9
Prepare guava-cheese
Cut 8 oz guava paste into small, thin slices or dice. In a small bowl beat 4 oz softened cream cheese with 2 tbs powdered sugar until smooth and spreadable. If guava paste is very firm, microwave covered for 10–15 seconds to soften slightly before slicing.
- 10
Assemble sweet filling
For each pastry portion, place a small spoonful (about 1 tbs) of cream cheese mixture and one or two thin slices of guava paste in the center.
Assembly & Finish
- 11
Shape and portion dough
Preheat oven to 400°F (200°C) if baking. On a lightly floured surface roll one dough disk to about 1/8" (3 mm) thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed. You should get about 18–20 rounds total from this dough (varies with thickness).
- 12
Fill pastries
Place about 1.5 tbs of cooled savory beef filling onto the center of each round for savory empanadas, leaving a 1/2" border. For sweet versions, add the guava-cheese portion described above. Do not overfill.
- 13
- 14
- 15
Bake or fry
To bake: place empanadas on a parchment-lined baking sheet about 1" apart and bake at 400°F (200°C) for 18–22 minutes until golden brown. To fry: heat about 2 cups neutral oil in a deep skillet to 350°F (175°C). Fry empanadas 2–3 at a time, seam-side up first, turning once, until golden (about 2–3 minutes per side). Drain on paper towels.
- 16
Cool & serve
Allow pastries to rest 5 minutes after baking or frying to set the filling. Serve savory empanadas warm (optionally with salsa criolla, chimichurri, or hot sauce). Serve sweet guava-cheese pastries slightly warm or at room temperature.