Best 8 Mexican Pastelitos Recipes

PASTELITOS DE CARNE (PUFF PASTRY WITH MEAT FILLING)

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!

PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)

Steps:

• Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
• On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
• Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
• Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
• Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.

DRIED FRUIT PASTELITOS

Steps:

• To make the filling, combine the dried fruit and 1 1/2 cups water in a pot over medium-low heat and simmer until fruit is almost mushy, 20 to 30 minutes. Add a little water if needed. Drain the liquid. Working in batches if necessary, put fruit and orange juice in a blender and purée until smooth. Return to the pot, add 1/2 cup sugar, 1/2 teaspoon cinnamon and cloves or nutmeg, and simmer over medium-low heat until thick and jammy.
• To make the crust, heat oven to 400 degrees. In a mixing bowl, combine the flour, baking powder and salt. Using your fingertips, rub in the shortening or lard. Make a well in the center and add 4 to 6 tablespoons water, a small amount at a time, and work it into a dough.
• Divide dough in half and roll each half on a lightly floured board to fit a shallow square or rectangular baking pan, about 9 by 12 inches. Line the pan with one sheet of pastry. Spread the fruit mixture evenly over the pastry, leaving a half-inch border. Place second sheet of pastry over the fruit mixture. Cut the pastry edges to just fit inside the rim of the pan. Press the edges of pastry together to seal around the edges. Brush top with milk. Mix 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon and sprinkle over the pastry. Poke holes in pastry with a fork. Bake 30 minutes, until golden brown. Cool and cut into square.

MEXICAN PASTELITOS

Steps:

• Preheat oven to 325 degrees. Grease 2 cookie sheets. Place the butter and superfine sugar in a bowl and beat until light and fluffy. Sift the flour, cornstarch, and cinnamon into a separate bowl, then gradually work dry ingredients into creamed mixture with a wooden spoon. When well mixed, knead until smooth.
• Take 1 teaspoons at a time of the mixture and roll into a ball. place the balls on the prepared cookie sheets. Bake in a preheated oven for 30-40 minutes, or until pale golden.
• Place the confectioners' sugar in a shallow dish and toss the pastelitos in it while they are still warm. Let cool on cooling racks.

PASTELITOS -- LITTLE FRUIT PIES (SOUTHWEST)

Steps:

• FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
• In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
• Remove puree from heat, then add raisins & nuts, & set aside to cool.
• FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
• Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
• When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
• Spread the fruit mixture on top, ALMOST to the edge.
• Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
• In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
• Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.

PASTELES DE QUESO RECIPE BY TASTY

Steps:

• In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
• Add the corn oil and whisk until well combined.
• In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
• Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
• Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
• Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
• Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don't dry out as you roll them out.
• Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
• Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
• Fill a large pot with canola oil and heat to 360°F (182°C).
• Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
• Dust the hot pasteles with powdered sugar. Serve with api, if desired.
• Enjoy!

GOURMET PASTELILLOS (MEAT PIES)

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.

PASTELITOS DE BODA

Steps:

• In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine flour, salt and nuts; gradually add to creamed mixture and mix well. Add cream; knead lightly. , Shape into a roll 2-1/2 in. in diameter. Wrap in plastic. Refrigerate several hours or overnight. , Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until delicately browned around edges. Remove to wire rack. While warm, roll in additional confectioners' sugar.