One of my favorite childhood memories was going to my grandma’s restaurant and she would make me delicious, warm cuban pastelists for breakfast. I’m trying to be healthy…so I made the picadillo with Beyond Meat. Recipe below…enjoy!
Picadillo (the meat filling)
– Garlic Mash
– Red, Orange, and Yellow Peppers
– Scoop of Tomato Paste
– Bay Leaf
– Oregano (to taste)
– Salt (to taste)
– Pepper (to taste)
– Momofuku seasoned salt: TINGLY (to taste)
– Beyond Beef Meat
Chop vegetables and sauté in pan for 3 – 5 minutes. Add meat and seasoning. Allow for meat to simmer for 30 – 40 minutes. Puree. Add meat filling to pastry pipping bag. Then prepare puff pastry dough.
Roll out puff pastry, then cut 10-16 circles, depending on how large you’re making the pastelitos.
Stretch out the edge of the dough. Squeeze about 1tsp of the filling onto the center of the dough circle. Use water to seal the edges, and cover with another dough circle. Gently seal the edges of your pastelito.
Give each pastelito a light egg wash, and assemble on a cookie sheet with parchment paper.
Place the cookie sheet into the oven at 400 degrees F for 15 – 20 minutes.
Remove pastelitos and brush with a light simple syrup. Then return back to the oven for another 10 – 15 minutes.