Pastelitos

Pastelitos are small, stuffed pastries that are popular snacks in Latin America, especially in the Caribbean. Think of a thin, crispy shell wrapped around a soft, flavorful center, filled with either sweet or savory ingredients. These tasty treats are found everywhere from street vendors to home kitchens and are often enjoyed as snacks, appetizers, or even meals. Whether eaten with coffee in the morning or served at a celebration, pastelitos are a big part of the food traditions in many Hispanic cultures.

Since they are found across so many countries, pastelitos come in many versions. Each region uses its own flavors, dough styles, and fillings, which shows the creativity and history of Latin American food culture.

What Are Pastelitos?

Pastelitos, which means «little pies,» describe a whole family of baked or fried pockets with various fillings. The outside can be made with puff pastry or a more basic fried dough. The main appeal is the wide range of fillings, from sweet fruit to spicy meats, making them fit just about any taste.

Pastelitos are flexible, changing over time to match the local foods and tastes where they are made. This means you’ll find different versions almost everywhere, and each one has a special place in the daily life and celebrations of the community.

Origin and History of Pastelitos

The idea of wrapping a filling in dough can be found all over the world. The Latin American pastelito started with food traditions that came from Spain. Like empanadas, pastelitos were a handy way for people to eat cooked meat and veggies while traveling or working. Over time, as people moved and recipes changed, new kinds of pastelitos were created, each representing their region’s customs and flavors.

Common Variations by Country

One of the things that makes pastelitos so interesting is how much they change depending on where you are:

Cuba is famous for sweet pastelitos with guava or a combo of guava and cream cheese. In the Dominican Republic, pastelitos are usually bite-sized, savory, and fried, with fillings like beef or chicken. Similar stuffed pastries are found in other Caribbean countries too, like Jamaican patties and Haitian paté.

Pastelitos vs. Empanadas: Key Differences

Both pastelitos and empanadas are filled pastries, but there are some differences. In some places, mainly in the Dominican Republic, pastelitos are round and empanadas are shaped like half-moons. Also, pastelitos in Cuba use flaky puff pastry and are baked, while Dominican pastelitos use a different dough and are fried. The type of dough, the shape, and the cooking style are what set them apart.

Popular Types of Pastelitos

There are many types of pastelitos, each with its own unique fillings. Here are some well-known examples:

• Pastelitos de Guayaba (Guava Pastelitos): These are Cuban pastry shop favorites, made by filling puff pastry with a thick guava paste, sometimes mixed with sweetened cream cheese. The combination of the tangy fruit and creamy cheese is very popular, especially in Miami and places with Cuban communities.

• Pastelitos de Carne (Meat Pastelitos): Popular in the Dominican Republic, these are stuffed with seasoned ground beef cooked with tomatoes, peppers, onions, and sometimes raisins or olives. Chicken, pork, and chorizo are other possible fillings. These are often fried and very common at parties and on the street.
• Pastelitos de Queso (Cheese Pastelitos): These can be sweet or savory. Cuban versions often use sweetened cream cheese, while other countries fill them with cheeses like Gouda, Mozzarella, or even local fresh cheeses.
• Other Sweet Pastelitos: Fillings like pineapple, coconut, and even dried fruits can be used for sweet varieties. The flaky dough and sweet center make these a nice morning or afternoon treat.
• Other Savory Fillings: Pastelitos can include pork, chicken, seafood (like crab or conch), or vegetable-based fillings for more variety. Well-seasoned, moist fillings work best.

Traditional Ingredients Used in Pastelitos

The main parts of a pastelito are the dough and the filling. The ingredients used can change based on the country or family recipe, but some basics remain the same:

• Dough: Cuban pastelitos use store-bought puff pastry for a light, flaky crust. In the Dominican Republic, the dough is often homemade with flour, eggs, oil, salt, and baking powder, producing a dough that fries up crispy and golden.
• Sweet Fillings: Guava paste is standard, usually paired with cream cheese that is mixed with a bit of sugar and vanilla. Quince paste can replace guava for a similar taste.
• Savory Fillings: Ground meats such as beef, chicken, or pork are cooked with onions, peppers, cilantro, garlic, spices, and sometimes tomato paste. Some recipes add olives or raisins for extra flavor.
• Cheese: Fillings can use cream cheese, Gouda, mozzarella, or frying cheese, depending on local tastes.
• Regional twists: In some places, fillings may include sweet plantains, seafood, or even a splash of wine or different herbs and peppers.

How Are Pastelitos Made?

Making pastelitos involves a few main steps: preparing the filling, handling the dough, shaping and filling the pastries, and finally baking or frying them. Here’s an overview:

Step-by-Step Preparation

1. Prepare the filling: Slice guava and mix with cream cheese for sweet pastelitos, or cook seasoned meat, vegetables, or cheese for savory versions.
2. Get the dough ready: Use thawed puff pastry (for Cuban-style) or mix and roll homemade dough (for Dominican- or Puerto Rican-style).
3. Assemble: Place filling on the cut-out dough, fold over, and seal the edges well (use a fork for crimping and an egg wash to glue the edges).
4. Cook: Either bake in the oven until golden, or deep-fry until crispy and brown.

Dough-Making Tips

• Using store-bought puff pastry is an easy shortcut and delivers flaky results. Let it thaw before rolling and cutting.
• For homemade dough, mix flour, eggs, oil, salt, and baking powder, knead just a little, let rest, then roll and cut circles. This dough fries up nicely.

Assembling and Filling Tips

• Don’t put too much filling or the pastry might burst while cooking.
• Use an egg wash or water to help seal the edges.
• Press tightly with a fork to avoid leaks.

Baking vs. Frying

You can also air-fry or bake dough meant for frying, but use cooking spray for a crispier finish.

Tips and Common Problems When Making Pastelitos

How to Prevent Leaking

• Make sure the edges are pressed together tightly.
• Use an egg wash before joining the edges.
• Wipe away any filling or liquid on the edges before closing so the seal is strong.
• Don’t use too much filling and avoid fillings with too much liquid.

Getting Crispy and Flaky Dough

• Chill puff pastry before baking to help it puff up.
• For frying, keep oil at a steady medium-high heat. Too hot burns the outside, too cold makes them greasy.
• If baking dough that’s usually fried, spray or brush with oil before baking.

Storing and Making Ahead

• Assemble and refrigerate uncooked pastelitos for up to 24 hours before cooking.
• Cooked pastelitos keep for up to three days in an airtight container at room temp or in the fridge.
• Freeze cooked or uncooked pastelitos for later. Reheat in a 350°F oven for 8-10 minutes.

Serving and Enjoying Pastelitos

Ways to Serve

• Sweet pastelitos are great with powdered sugar and a cup of coffee for breakfast or a snack.
• Savory pastelitos make perfect appetizers at parties. Serve with dipping sauces like mayo-ketchup, chimichurri, or hot sauce.
• Make a snack platter or “charcuterie board” with both sweet and savory pastelitos, plus cured meats, fruits, and cheese for a bigger spread.

Events and Special Occasions

• Pastelitos are found at birthdays, holidays (like Thanksgiving and Christmas), family gatherings, and as daily snacks.
• In Cuban communities, they are often eaten with coffee for breakfast. In the Dominican Republic, they’re a main part of party appetizers.

Typical Drinks With Pastelitos

• Sweet pastelitos taste great with strong coffee (like Cuban espresso) or café con leche.
• Savory types can be enjoyed with soft drinks, fruit juice, beer, or cocktails, depending on the occasion.

Frequently Asked Questions About Pastelitos

Are Pastelitos Gluten-Free or Vegan?

• Traditional pastelito dough uses wheat flour, so it has gluten. Most also include eggs, butter, or cheese, which are not vegan.
• For gluten-free versions, use cassava or gluten-free dough. For vegan options, use vegan pastry and plant-based fillings.

How Long Do Pastelitos Stay Fresh?

• They taste best when fresh and warm.
• Store in an airtight container for up to three days. Flavor and texture are best on the first day.

Can Pastelitos Be Frozen and Reheated?

• Yes! Freeze uncooked ones on a sheet, then store in a freezer bag. Cook straight from frozen, adding a few more minutes.
• Freeze cooked pastelitos after cooling, then reheat in the oven or air fryer for 8-15 minutes.