Cuban Pastelitos de Carne

Ingredients:

2- 6 pack of pastry puff shells

Ingredients for turkey filling:

• 1 lb ground turkey chuck
• 8 oz. tomato sauce
• 4 tbsp. Spanish olives, minced
• 2 heaping tbsp garlic, minced
• 2 tbsp. capers, rinsed
• 1 tbsp. sugar
• 1 tsp. oregano
• 1 tsp. cumin
• 1 tsp. salt

Method:

In large non-stick sauce pan, add turkey meat and break up using fork. Add tomato sauce and cook for 5-10 until meat is browned. Add all other ingredients and stir. Cover and cook for 15-20 minutes until all flavors have infused well.

For egg wash

• 1 egg
• 1 oz. water

Combine and whisk egg and water.

For simple syrup

• 1/2 cup water
• 1/2 cup sugar

Bring water and sugar to a boil and until sugar is fully dissolved into water.

Method for Pasteles

Preheat oven to 400f. Place pastry shells on non-stick baking sheet. Brush each shell top with egg wash using a pastry brush. Bake for 25 minutes or until pastry shells have fully risen and have nice golden color. Remove from oven and let cool for 2-3 minute. Using butter knife, remove top of shell and stuff with 2 tbsp. of turkey picadillo. Cover back up with shell top. Repeat this until all pastries are filled. Using a different pastry brush, cover all pastries with simple syrup. Bake for another 5 minutes. Remove from heat. Let cool a bit before eating.

Yields 12 pasteles