Pastelitos are small puff pastry parcels filled with seasoned ground beef and sliced green olives, baked until golden. This recipe makes four generous ones in under an hour using one skillet and one baking sheet. The olive-and-cumin filling is punchy enough to stand on its own — no sauce required.
The technique that matters
Two things decide whether these work or turn out soggy and burst. First, let the filling cool before it goes into the pastry. Hot filling steams the dough from the inside and stops it crisping properly — even 10 minutes off the heat makes a real difference. Second, seal the edges firmly with a fork and don’t skip the egg wash on the border before folding. Puff pastry is slippery, and the egg is what actually holds the seam shut under oven heat. Press hard enough that you can see the tines leave marks. A loose seal means filling leaks out and the pastry puffs unevenly around the gap.
Common problems and fixes
- Filling is watery inside the pastry: Ground beef releases moisture as it cooks. If there’s visible liquid in the pan after browning, tip it off before adding the olives and spices. Wet filling turns the bottom layer of pastry gummy.
- Pastry puffs but splits open on the sides: The border you leave around the filling needs to be at least half an inch. A thin border doesn’t give the fork enough pastry to grip when sealing.
- Bottom is pale and soft while the top is golden: Move the baking sheet to the lower third of the oven for the last 8 minutes. Puff pastry needs direct bottom heat to crisp underneath.
- Olives make the filling taste too salty: Rinse the sliced olives briefly under cold water before adding them. This takes the edge off without losing the briny flavor entirely.
- Pastry tears when folding: If the thawed puff pastry is still cold and stiff, let it sit at room temperature for 5 more minutes before cutting and folding. Forcing a cold sheet cracks it along the fold line.
Storage and reheating
Cooled pastelitos keep in an airtight container in the fridge for up to 3 days. To reheat, put them on a baking sheet in a 180°C (350°F) oven for 10–12 minutes — this brings the pastry back to crisp. Skip the garnish — not worth the extra dish. The microwave is faster but turns the pastry soft, so only use it if texture doesn’t matter to you. For freezing, wrap each pastelito individually in cling film once fully cooled, then place in a freezer bag; they keep well for up to 2 months. Reheat from frozen at 180°C (350°F) for 18–20 minutes. Don’t freeze them unbaked with the filling already inside — the moisture from the beef filling as it thaws will make the raw pastry wet and difficult to seal properly.
Minced Beef and Olive Pastelitos
Ingredients
Pastry Ingredients
- 1 package puff pastry - thawed
Filling Ingredients
1 tablespoon olive oil - extra virgin
1 medium onion - finely chopped
2 cloves garlic - minced
1 cup ground beef (minced beef) - lean
½ cup green olives - sliced
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
1 large egg - beaten, for egg wash
Instructions
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the minced beef into the skillet, breaking it up with a wooden spoon. Cook until browned, about 8 minutes.
- Stir in the sliced olives, cumin, smoked paprika, and ground black pepper. Cook for another 2 minutes, then remove from heat and let it cool slightly.
- Roll out the puff pastry on a floured surface and cut it into 4 equal squares.
- Spoon the beef mixture onto one half of each pastry square, leaving a border around the edges.
- Brush the edges with beaten egg, then fold the pastry over to encase the filling. Press the edges with a fork to seal.
- Place the pastelitos on the prepared baking sheet, brush the tops with more egg wash, and bake for 20-25 minutes, or until golden brown.
Notes
Nutrition
FAQ
Can I use store-bought puff pastry straight from the freezer?
No — it needs to be fully thawed first. Frozen pastry cracks when you try to cut or fold it, and it won’t puff evenly in the oven. Thaw it overnight in the fridge or at room temperature for about 30–40 minutes.
How do I know the ground beef is fully cooked inside the pastry?
The beef is fully cooked in the skillet before it ever goes into the pastry, so by the time the pastry is golden the filling is already safe. Ground beef needs to reach 160°F (71°C) internally — cook it until there’s no pink remaining in the pan and any juices run clear.
Can I make the filling the night before?
Yes, and it actually helps. A cold filling is easier to spoon neatly and won’t start melting the pastry before it hits the oven. Store it covered in the fridge overnight and assemble the pastelitos straight from cold.
My puff pastry package has two sheets — do I need both?
Most standard packages contain two sheets, and this recipe uses one. Keep the second sheet wrapped and refrigerated for up to 2 days, or refreeze it before it dries out. Don’t let it sit unwrapped on the counter.
Can I add cheese to the filling?
Yes — a small amount of shredded firm cheese like Manchego or Monterey Jack works well. Add it off the heat after the filling has cooled slightly so it doesn’t fully melt into the beef before baking. Keep the quantity modest or the filling becomes too dense to fold without tearing the pastry.
Why are my pastelitos leaking filling during baking?
The most common cause is overfilling — one heaped tablespoon of filling per pastelito is enough. The second cause is an unsealed edge; press the fork firmly all the way along the border and make sure the egg wash covers the full seam before folding.
Try these next
- Golden Colombian Beef Empanadas
- Savory Beef Carrot Turnovers
- Savory Lebanese Lamb Pastries
- Savory Beef Kolachki Pastries
