Are you tired of the same old appetizers? It's time to spice up your game with a taste of Cuba. Introducing Cuban Pastelitos de Carne, the mouthwatering pastry filled with savory meat that will have your guests begging for more. This traditional Cuban delicacy is a delightful blend of tender beef, onions, garlic, and spices, encased in a flaky, golden pastry crust.
Experience the rich flavors and vibrant culture of Cuba in every bite. Whether you're hosting a party, planning a family gathering, or simply craving a tasty treat, these pastelitos are sure to be a hit. The combination of hearty meat and buttery pastry creates a satisfyingly delicious appetizer that will leave your guests impressed and coming back for seconds.
Introducing Cuban Pastelitos de Carne, the mouthwatering pastry filled with savory meat that will have your guests begging for more. This traditional Cuban delicacy is a delightful blend of tender beef, onions, garlic, and spices, encased in a flaky, golden pastry crust.
First, take out pastry sheets from the freezer and let thaw while preparing the picadillo. Wash the ground beef in a colander using cold water. I do this for two reasons. When the ground beef cooks it cooks really fine so there are no big chunks and second it removes excess fat. Make sure to clean up sink area after washing to avoid creating any bacteria. 
Heat a sauté pan on medium high heat. When hot add ground beef and cook about 10 to 15 minutes. When all the ground beef is cooked through and is no longer pink drain in a clean colander. Heat sauté pan again with a tablespoon of olive oil on medium high heat and return ground beef to pan. Season beef with salt, garlic powder and black pepper. 
Finely dice or grate the onion and add with the smashed or grated garlic to the ground beef and continue to cook for five minutes until onions are soft. Note* the 1/4 cup of garlic is measured before smashing or grating. 
Deglaze the pan with white wine (vino seco). Add tomato sauce and turn down the heat to medium low. Add 1/2 teaspoon salt, 1 teaspoon garlic powder and 1 teaspoon of cumin. Add 2 teaspoons of green olive juice, I just want the flavor of the green olives, not to actually bite into any olives. Stir to combine and cover. Let simmer for 10 minutes then remove from heat and let cool while preparing pastry sheets. 
Heat oven to 375 degrees.
In 2 small bowls prepare egg wash and corn syrup mixture. Remove pastry sheets from box and lay out on parchment paper. If needed use a rolling pin to even out sides. Cut 3x3 inch squares. Using a pastry brush, brush all sides of bottom squares with beaten egg. Add 2 tablespoon of picadillo to each bottom square.
Cover with top square. Using your fingers seal edges of pastry dough. Brush top layer with egg wash. Using a small knife make a one inch slit in each square. Transfer parchment paper to cookie sheet or shallow baking tray. Cook for 25 minutes then brush with corn syrup mixture and cook for another 5 minutes. Remove from oven and let cool.