Cuban Meat Pies at Fillings and Emulsions in SLC, Utah Cuban recipes

The pork will keep in an airtight container in the refrigerator until ready to use, up to 4 days. Make the cubano pies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Lay 1 sheet of puff pastry on a clean surface and use a knife or pizza cutter to mark 9 squares. Scoop 3 heaping tablespoons of Cuban-style pork.

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1 package (2 sheets) frozen puff pastry, thawed. 1/3 cup all purpose flour. 1/2 cup of my Picadillo recipe. 1 egg, beaten. Light agave nectar or simple syrup (recipe below) Unfold your first sheet of puff pastry, and dust both sides with flour so it's not sticking to the board. Using your 2″ round cookie cutter, or a narrow glass, cut out.

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Preheat oven to 400 degrees F. Unfold both pastry sheets and cut each sheet into 9 circles using the rim of a glass cup or a biscuit cutter. Fill the pastry circles. Place about a tablespoon of the picadillo filling in the center of each dough circle. Cover with another dough circle on top.

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Brown the meatloaf: Set a 12-inch skillet over medium-high heat and heat 1/4 cup of olive oil. Brown the meatloaf on all sides until golden brown and a crust forms, 1-2 minutes per side, using tongs and a fish spatula to gently turn the meatloaf as needed. Remove from heat.

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Cook: Heat ¼ cup of olive oil in a pan and sauté the onion, garlic and pepper until softened, about 5 minutes. Add the spices and half the salt and cook for 30 seconds. Add the chicken and cook about 8 minutes, stirring occasionally. Add the wine, tomato puree, raisins, and olives. Add the remaining salt, if needed.

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On a greased cooking sheet, cook the pastelitos for 12-14 minutes. During this time, make your simple syrup by bringing half water, half sugar to a boil. Remove pastelitos from oven and brush a light layer of simple syrup on the tops of them. Cook for another 3-5 minutes until slightly golden brown. Let them cool a bit and serve.

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Spoon cooled picadillo into the pie crust. Using the leftover dough, roll it out to seal and Cut 3″ circles from the scraps of the pie crust. Stretch these out just slightly to make tops of the pies. Press the top and bottom edges of pies together to seal. With a knife, make some slits on the top to vent.

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Poke a hole in the center of each pie with either a sharp pairing knife or a wooden skewer. Brush with egg wash and bake until golden brown and flaky, about 18 to 20 minutes. In the meantime, in a small saucepan, combine the sugar and water and bring to a simmer. Cook until the sugar has dissolved.

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Let it cool completely. Preheat the oven to 350 degrees F. Roll each sheet of puff pastry onto a clean surface. Cut each sheet into 9 round pieces using a biscuit cutter or the rim of a drinking glass. Add about a tablespoon of the beef mixture to the center of each round.

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Step 1. To make the rough pastry, in a large bowl, whisk together the flour, wheat flour, salt, and sugar. Add the cold butter and cut in with a pastry blender or your hands until large coarse crumbs form. Mix together the water and vinegar in a glass measuring cup, and pour about ¾ of the mixture into the bowl and mix with a rubber spatula.

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Prepare a baking tray with a silicone mat, parchment paper [paid link], or aluminum foil and set aside. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it us with a spoon or rubber spatula, about 10 minutes. Add onions and peppers and cook until soft, about 5 minutes more.

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A Cuban meat pie, or pastelito de carne, is a type of turnover filled with picadillo, a mixture of ground beef, pork, onions, garlic, tomato sauce, green olives, and raisins.The filling is usually spiced with cumin, oregano, and pepper. The turnover is then fried or baked and served hot. It is often eaten as a snack or appetizer but can also be served as a main course.

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Instructions. In a large skillet, heat 2 tablespoons of olive oil over medium heat and cook the onion and bell pepper until soft (about 4-5 minutes). Add the garlic and cook for 20-30 seconds. Mix in the ground beef and stir. Add bay leaf, cumin, salt, and pepper; drain off excess grease. Return meat to pan.

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Add the chopped vegetables and cook until softened, about 2 minutes. Add the beef and cook, breaking it down with the back of a spoon until it's no longer pink, about 2 to 3 minutes. Add the tomato paste, oregano, cumin, salt, and pepper. Cook for 30 seconds. Lower the heat to low and, stirring continuously, cook for 2 minutes.

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Winner of Cake Boss Buddy Valastro's new show "Bake You Rich" Adalberto Diaz shows you his delicious cuban meat pies. Order more at http://www.carlosbakery.c.

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Place the 2 tablespoons olive oil in a large skillet over medium-high heat and once oil is hot, add the ½ cup onion, ½ cup bell pepper and 2 whole cloves of garlic. Sauté for 5 minutes. Add the 1 pound ground meat to the skillet, stir well and continue cooking until beef is browned and fully cooked, about another 10 minutes.