Pastelitos De Carne Central American Meat Pies Recipes

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PASTELITOS DE CARNE (CENTRAL AMERICAN MEAT PIES)



Pastelitos De Carne (Central American Meat Pies) image

*** 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

3 cups masa harina
1 tablespoon paprika
2 1/2 tablespoons powder chicken bouillon
salt
1 teaspoon pepper
2 tablespoons lard
2 cups warm water
1 1/2-2 lbs ground beef
1/2 cup white rice, cooked
cilantro, a couple of leaves
3 cups oil (enough to deep fry in a large frying pan)

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

PASTELITOS DE CARNE (PUFF PASTRY WITH MEAT FILLING)



Pastelitos de Carne (Puff Pastry with Meat Filling) image

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

carne molida (follow link for full recipe)
2 sheets puff pastry dough
1 egg (whisked)
hot sauce
hot peppers

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

GOURMET PASTELILLOS (MEAT PIES)



Gourmet Pastelillos (Meat Pies) image

The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.

Provided by Joanna

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 15

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 pound extra-lean ground beef
½ onion, diced
¼ cup tomato sauce
6 large pimento-stuffed olives, diced
2 tablespoons sofrito (such as Goya®)
1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
2 small garlic cloves, minced and crushed
½ teaspoon oregano
2 (14 ounce) packages frozen empanada dough (such as Goya® discos)
vegetable oil for frying

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
  • Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
  • Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.6 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 3.6 g, Sodium 735.9 mg, Sugar 0.3 g

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Top Asked Questions

How to make Cuban Pastelitos de carne?
Cuban pastelitos de carne are sweet, savory, and flaky. These meat pastries are made with puff pastry, ground beef, and simple syrup. Start by preparing the filling. Heat about 2 tbsp of oil in a large pot over medium-high heat. Add the ground beef and brown completely.
How to cook pastelitos in the oven?
Directions 1 Heat the oil in a large skillet over medium heat. Add the onions, peppers and garlic and saute until translucent, about... 2 To glaze, remove the pastelitos from the oven and lightly brush with simple syrup, if using. More ...
How do you cook carne molida?
Do not worry, your carne molida recipe will still be delicious! Begin with adding the ground meat to a skillet over medium heat. Break ground meat apart with a spoon or spatula. Add the peppers, onions, sofrito, garlic, sazon, oregano, cumin and vinegar and mix well. Lower heat and cook for 10 minutes covered.
What are the best meat pastries to eat in Cuba?
These meat pastries are made with puff pastry, ground beef, and simple syrup. Other Cuban favorites include pastelitos de guayaba y queso and papas rellenas. If you’ve ever been to a Cuban bakery, then you’ve probably had a pastelito de carne. They’re super popular especially in Miami but no worries because now you can make them at home!

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