Cuban Pastry with Vegan Be'f
A vegan take on the cuban pastelito de carne we grew up enjoying in Miami.
Servings: 6 pastries
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Ingredients
- 1 pack vegan pastry dough
- oil (for baking)
Simple Syrup
- 2 Tbsp organic white sugar
- 2 Tbsp water
Vegan Picadillo Filling (with less ingredients)
- 1 cup gardein ground be'f (or other vegan options)
- ½ Tbsp olive oil
- ½ tsp onion powder
- ½ tsp garlic powder
- ⅓ cup tomato sauce
- ½ tsp ground cumin
- ½ tsp paprika
- salt and pepper (to taste)
Instructions
- Heat oil on medium-high. Toss in the ground be'f, and cook until it de-freezes a bit (if cooking from a frozen package).
- Add in the other spices and ingredients. Cook for a few minutes to allow the vegan meat to absorb the flavors.
- Preheat the oven according to pastry package directions.
- Lay out the dough on a sheet pan and use a cookie cutter or cup to cut out circles (if you want to use that shape).
- Separating half of the dough you cut, use a spoon to scoop up the vegan be'f and fill the center. Make sure to leave about ½ inch border.
- Top the circles with the remaining pieces and gently press the border to seal.
- Brush a bit of olive oil on top and bake.
- Combine equal parts boiling water and sugar to make a simple syrup. You can microwave it for a few seconds at a time, mixing in between until all the sugar has dissolved.
- Once the pastries are out of the oven, top with the simple syrup mixture and enjoy!
Notes
This is a great recipe to use left over picadillo. We simplified the filling in this recipe for those who are only interested in making these quick pastries.
Gardein Groud Be'f