PASTELITOS DE CARNE (CUBAN BEEF PASTRIES)
Steps:
- Make the simple syrup. In a small saucepan, stir granulated sugar and water together. Bring to a boil then reduce heat to low to simmer for 5 minutes. Remove from heat and let cool. Set aside.
- Thaw the puff pastry according to package directions, usually about 20-30 minutes. Line a cookie sheet with parchment paper. Set aside.
- Preheat oven to 400ºF.
- Unfold both pastry sheets and cut each sheet into 9 circles using the rim of a glass cup or a biscuit cutter.
- Place a tablespoon of the picadillo filling in the center of each dough circle. Cover with another dough circle on top.
- Gently seal the edges of the dough circles together using a fork or by pressing down with your fingers. Brush egg wash on each pastry to get that flaky crust.
- Bake for 20-25 minutes or until golden brown.
- Remove the pastries from the oven and lightly brush the pastries with simple syrup. Serve immediately and enjoy!
Nutrition Facts : ServingSize 1 pastry, Calories 332 kcal, Carbohydrate 25 g, Protein 6 g, Fat 23 g, Sugar 1 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 9 mg, Sodium 144 mg, Fiber 1 g, UnsaturatedFat 16 g
PASTELITOS DE CARNE (PUFF PASTRY WITH MEAT FILLING)
Pastelitos de Carne are delicious flaky buttery puff pastry meat pies filled with a savory and hyper tasty Carne Molida (Puerto Rican Picadillo) and baked to golden perfection. Serve with a side of hot sauce and hot peppers if you like.
Provided by Mexican Appetizers and More
Categories Appetizer Breakfast Snack
Time 40m
Number Of Ingredients 5
Steps:
- Follow recipe instructions from my carne molida post.Let meat cool.Note: Although my carne molida recipe calls for potatoes and sofrito, these two can be excluded from the carne molida you make for this dish. You will still end up with delicious picadillo.
- Unfold puff pastry sheet and with a rolling pin roll out to an 1/8 of thinness.Then using a biscuit cutter or cup, cut circles.Brush circles with egg wash.
- Add a tablespoon or more to center of circles.Top with another circle and press down with your fingers all around circle.Brush the tops with egg wash again.
- Bake at 350 degrees for 15 minutes or until golden brown.Serve with hot sauce and hot peppers. Enjoy!
Nutrition Facts : ServingSize 6 g, Calories 449 kcal, Carbohydrate 36 g, Protein 5 g, Fat 31 g, SaturatedFat 7 g, Sodium 203 mg, Fiber 1 g
MINI PASTELITOS DE CARNE CON SALSA MEXICANA Y QUESO
Estos mini pastelitos de carne con salsa mexicana y queso, en porciones individuales, son unas delicias espectaculares y asombrarán a todos.
Provided by My Food and Family
Categories Recetas para niños
Time 45m
Yield 6 porciones
Number Of Ingredients 6
Steps:
- Calienta el horno a 400ºF.
- Mezcla los primeros 4 ingredientes con 1 taza del queso y 1/2 taza de la salsa.
- Distribuye y presiona la mezcla en las 12 tacitas de un molde para muffins rociadas con aceite en aerosol. Usa la parte de atrás de una cuchara para hacer una hendidura al centro de cada pastelito. Pon el molde sobre una charola (bandeja) para hornear forrada con papel aluminio.
- Hornea los mini pastelitos de carne de 20 a 25 min. o hasta que estén cocidos (temperatura interna de 160ºF). Ponles encima la salsa y el queso restantes; hornéalos 3 min. más o hasta que el queso se derrita.
Nutrition Facts : Calories 300, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTELES DE QUESO RECIPE BY TASTY
Here's what you need: all-purpose flour, salt, baking powder, granulated sugar, corn oil, large eggs, warm milk, shredded mozzarella cheese, water, canola oil, powdered sugar, api
Provided by Betsy Carter
Categories Desserts
Yield 25 pasteles
Number Of Ingredients 12
Steps:
- In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
- Add the corn oil and whisk until well combined.
- In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
- Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
- Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
- Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
- Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don't dry out as you roll them out.
- Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
- Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
- Fill a large pot with canola oil and heat to 360°F (182°C).
- Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
- Dust the hot pasteles with powdered sugar. Serve with api, if desired.
- Enjoy!
Nutrition Facts : Calories 159 calories, Carbohydrate 22 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
PASTELITOS DE QUESO AS MADE BY VIVIAN HERNANDEZ-JACKSON RECIPE BY TASTY
Celebrate Latinx Heritage Month with sweet, cheesy, crunchy pastelitos de queso as made by bakery owner Vivian Hernandez-Jackson.
Provided by Vivian Hernandez-Jackson
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- Sprinkle 1½ cups (300 G) sugar onto a clean surface, about 5 inches larger all around than the sheet of puff pastry.
- Place the puff pastry over the sugar and sprinkle the remaining 1½ cups (300 G) sugar on top.
- Gently press the sugar into the dough, then use a rolling pin to roll out the pastry to a 24 x 14-inch rectangle.
- Using a knife or pizza cutter, cut the pastry into 9 equal squares.
- Add the cream cheese to a piping bag fitted with a ¾-inch round tip.
- Pipe the cream cheese diagonally onto the center of each pastry square.
- Bring one corner of the dough diagonally over the cream cheese to meet the opposite corner, then roll up into a log. Divide the pastelitos between the prepared baking sheets, making sure the seams are on the bottom so the pastelitos do not unroll during baking.
- Bake the pastelitos for 30-35 minutes, until golden brown and puffed. Remove from the oven and transfer to a plate to cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 508 calories, Carbohydrate 62 grams, Fat 27 grams, Fiber 0 grams, Protein 5 grams, Sugar 49 grams
MINI PASTELES DE CARNE CON QUESO Y SALSA PARA ASAR
Pequeños pero con un gran sabor. Estos deliciosos mini pasteles de carne seguramente serán la sensación incluso como parte de la cena de entresemana.
Provided by My Food and Family
Categories Casa
Time 40m
Yield 6 porciones
Number Of Ingredients 7
Steps:
- Calienta el horno a 375ºF.
- Mezcla bien los primeros 5 ingredientes.
- Presiona la mezcla dentro de 12 moldecitos para muffins, rociados con aceite en aerosol.
- Hornea los pastelitos durante 25 min. o hasta que estén cocidos (temperatura interna de 160ºF); recuerda pincelarlos con una mezcla de la salsa para asar con el azúcar durante los últimos 10 min. de cocción.
Nutrition Facts : Calories 300, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTELITODE DE QUESO: CUBAN PUFF PASTRY WITH CREAM CHEESE
Provided by Food Network
Time 3h25m
Yield 50 small pastries
Number Of Ingredients 8
Steps:
- Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.
- Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.
MINI PASTELES DE CARNE CON QUESO Y TOCINO
Chiquitos pero ... ¡sabrosos! Estos mini pasteles de carne con queso y tocino serán del agrado de cualquier invitado en una reunión para festejar.
Provided by My Food and Family
Categories Recetas de cena
Time 55m
Yield 6 porciones
Number Of Ingredients 8
Steps:
- Bate bien los huevos y la leche en un tazón grande. Agrega el resto de los ingredientes a excepción del tocino; revuélvelos un poco. Forma 6 tortitas (1 pulg. de grosor); envuelve las tortitas con las rebanadas de tocino poniéndolas todo alrededor del borde.
- Envuélvelas individualmente utilizando envoltorio plástico; colócalas en una bolsa de plástico con cierre apta para congelación. Cierra la bolsa. Déjala en el congelador por un máximo de 3 meses.
- Calienta el horno a 375°F. Quítales el envoltorio a las tortitas congeladas; colócalas en una charola (bandeja) para hornear con borde que hayas rociado con aceite en aerosol. Hornéalas de 40 a 45 min. o hasta que se cocinen (temperatura interna de 160°F).
Nutrition Facts : Calories 440, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTELES MINIATURA DE CARNE ESTILO HAMBURGUESA DE QUESO
Steps:
- Calienta el horno a 375°F.
- Mezcla la carne, las galletas saladas trituradas, la cebolla, los huevos, la mostaza, la salsa Worcestershire y el 1/4 de taza de ketchup sólo hasta que se mezcle bien.
- Cubre una bandeja con borde para hornear con papel de aluminio; rocía la bandeja con aceite en aerosol. Forma con tus manos la mezcla de carne en 8 hogazas de pan pequeñas; colócalos en la bandeja preparada para hornear.
- Hornea las hogazas pequeñas de 30 a 35 minutos o hasta que estén listos (hasta que alcance una temperature de 160 ° F), cubre las hogazas con el resto de la salsa de tomate y queso después de 20 minutos. Coloca los pepinillos sobre las hogazas antes de servir.
Nutrition Facts : Calories 280, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTELITOS DE CARNE (CENTRAL AMERICAN MEAT PIES)
*** THIS IS MY VERSION OF THE RECIPE. PLEASE KEEP THAT IN MIND BEFORE COMPARING IT. IT'S ALSO HELPFUL TO ACTUALLY MAKE THE RECIPE*** My family enjoys these little cakes. I usually cut them in half, place on top of shredded cabbage and either drizzle a little bit of Sarita's All Purpose Tomato Sauce on top or serve it on the side as a dipping sauce. A tortilla press makes the process of flattening the cakes easier. If you do not have one you can just use a rolling pin but just place the masa ball inbetween two sheets of parchment paper to prevent it from sticking to the rolling pin. If you do not have the chicken bullion then you will have to add extra salt and the taste will not be the same. I recommend making and frying one meat pie before making the rest just to make sure that the thickness of the masa is good and not to thick that the masa inside is raw when fried.
Provided by Chef Sarita in Aust
Categories Savory Pies
Time 30m
Yield 10-12 meat pies, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- On medium high in a large pan, cook the ground beef and drain extra fat. To the cooked beef, add in the rice, cilantro and salt to taste. Cook for about 2 more minutes to heat thru. Set aside and let cool for about 7-10 minute.
- Meanwhile, In a large bowl, mix the masa harina, paprika, chicken bullion and pepper.
- Using a Pastry blender or fork, cut the lard into the masa mix until the masa is crumbly and the lard is pea size or smaller.
- Add the warm water, 1 cup at a time, to the masa and using your hands, mix well until the water is fully incorperated. The masa should not be sticky or dry. If it is sticky add a little bit more masa (1 tspn at a time) or if it is dry add water (1 tbspn at a time).
- Rub a little bit of cooking oil into your hands to make the following step easier. Take out about 2 table spoons of masa and roll into a ball. Using a tortilla press or a rolling pin, make the ball into the size of tortilla but be careful not to roll out to thin. The thickness has to be twice as thick as a tortilla or about the thickness of a pita bread. If it is too thin, the pies will not hold when you stuff them.
- Heat your deep fry oil on a large frying pan on medium high heat (almost high heat).
- Place rolled out dough on a flate surface and add about 2 tablespoons of the beef mixture in the middle. Close in half (creating the shape of a meat pie or half moon). Seal in edges with your fingers and creat small indintations with the end of a fork all around the edge of the pie.
- Before frying, test oil readiness by dropping a small piece dough into the oil. If it automatically sizzles and floats to the top, it is ready. Carefully slide in meat pies into the hot oil and cook about 3-4 minutes per side or until deep golden brown.
- Drain very well on paper towels. You can also slightly press a paper towel against the fried pies to remove excess oil. You can serve whole over a bed of shredded green cabbage or cut in half and serve Sarita's All purpose Tomato Sauce on the side.
Nutrition Facts : Calories 1818.4, Fat 159.3, SaturatedFat 27.4, Cholesterol 97.4, Sodium 128.6, Carbohydrate 68.3, Fiber 5.5, Sugar 0.2, Protein 33.2
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