I’m a huge fan of yummy food that you can hold in your hands. And if it’s something inside of a puff pastry, it’s even better. Pastelitos are one of those things that if you can stop at just one…there’s something wrong with either you or the Pastelito. On a good day, I could probably put about 3 of these babys away.
Pastelitos are a very popular Cuban dish, but you can find them by many different names in many Latin American countries, and they can have either sweet or savory fillings. The sweet can be made with either guava, cream cheese, pineapple, and the savory fillings include beef, ham, olives and even raisins.
Most Pastelitos are made with puff pastry. Now, you are welcome to make your own, but I like to use Pepperidge Farms.
1/2 green bell pepper, diced 1/4″
2 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
2 large russet potatoes, peeled and diced into 1/4″ cubes
2 lg tomatoes, cored and cut into 1/2″ pieces
1/4 cup water
mix together and set aside
1/3 cup sugar
1/3 cup water
Mix together in a sauce pan and bring to a boil. Set aside and let cool completely
Pastry Instructions: Unroll the puff pastry one sheet at a time. With a large round cookie cutter, make about 12 rounds per sheet Take one round and rub eggwash completely around the edges with your finger. Place 1 tbsp of Picadillo in the middle of the dough and cover with another round of dough. Press down the edges with a fork and place on a lined baking sheet. Repeat this process until all the pastries are completed. Once you’re done forming all the Pastelitos, brush them all with egg wash. Bake for about 20-25 minutes and remove from over. Brush the simple syrup on top and place back in the over for an additional 5-6 minutes. Remove and let cool for at least 5 minutes.