Pastelitos

 

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.   

  

Picadillo 

   

 

 

1 lb. lean ground beef  

 

 1/2 lg yellow onion, diced 1/4″ 

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 

  

Directions 

  

Heat a large skillet to medium heat and add the olive oil.  When hot, add the ground beef and break it up as you’re browning it. Once the beef is browned, add the  Add the ground beef, crumbling as you put it in the skillet.  Once the beef is browned, add the onions bell pepper, garlic and spices. Cook for about 10 minutes, stirring often, then add the diced potatoes. Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender. Add the tomatoes, cover, and simmer for another 10 minutes. Uncover, and increase the heat to medium-high heat.  Stir constantly until most of the liquid has cooked out of the meat.  Remove from the heat, and let cool before preparing the Pastelitos. 

Egg Wash 

2 eggs 

1/4 cup water 

mix together and set aside 

 

Simple Syrup 

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. 

 

Cuban Rice

This is a recipe I received from a friend when she brought this dish to work one day for a potluck.  I immediately fell in love with it and asked for the recipe.  This is a nice change from regular boring rice and is a nice alternative to your basic asian fried rice. 

Ingredients

3 cups cooked white rice, cooled

1/2 pound cubed, cooked bacon or chorizo sausage 

2 medium yellow onions, diced

1 yellow pepper, diced

16-ounce bag frozen peas

1/2 stick butter

2 tablespoons extra-virgin olive oil

2 tablespoons white table sugar

1 tablespoon salt

1 teaspoon paprika

1 teaspoon garlic powder 

1/2 teaspoon red pepper

1/2 teaspoon black pepper

1-2 tbsp toasted sesame seeds

Directions 

Heat a large sautee pan over med-high heat, and melt 1/2 stick of butter. Once melted, add the onion, pepper and butter.  Let cook for about 5 minutes, or until the onion is translucent and the pepper has softened.  Add the bacon and olive oil, and stir.  Add the peas and let cook until the peas have warmed through.  Add the sugar, salt, paprika, garlic powder, red pepper, and black pepper to the pan and incorporate.  Add the rice to the pan, and mix throughly, but gently as to not mush the rice.  Let the rice heat through, and stir occasionally so the rice does not stick.  

Top with the toasted sesame seeds before serving.

print this recipe here

Arroz con Leche

I was given this recipe many years ago, and it’s super good!! 

By the way, this is the Cuban version.  I know there’s Arroz con Leche made in Mexico, and a few other places.  And truthfully, I don’t know what the difference is, but I know there’s a difference.  I was just told by the creater of this dish to make sure to let you all know this.  So I did. 

If you like, add raisins!  It creates a great tart vs. sweet battle on your tastebuds that you’ll thank me for later.  I also had a friend that used to bury a piece of Guava in the middle of the hot rice and let it sit a bit (I guess it gets kind of gooey), and eat it warm.  Mmmm…sounds good, huh??

Ingredients

1 cup short grain rice

2 cups water

1 cinnamon stick

2 large strips of lemon peel (without the pith)

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

1 tsp vanilla

2 tsp sugar

ground cinnamon garnish

Directions

 
Wash the rice, to get rid of alot of the starch.  Place the rice in a pot and fill with water until about 1 inch above the rice.  Swish the rice around and drain the water.  Repeat this process until the water runs clear.  (It will be cloudy at first)
After you’ve drained the rice for the final time, keep the rice in the pot, and add the water, lemon zest and cinammon stick.  Bring to a boil.
Once boiling, reduce the heat and cover.  Simmer for about 20 minutes.
Uncover and remove the cinnamon and lemon peel.  Add the milks and vanilla and incorporate.

Cook uncovered over medium low heat, every couple minutes until the majority of the liquid is absorbed.  (Or until your desired consistency.  Some people like it kind of soupy, while others like it thick and creamy) 

Once the consistancy is to your liking, add the sugar and stir.

Remove from heat and sprinkle with a bit of cinnamon. 

This can be eaten hot or cold.  But luke warm isn’t all that appetizing.