Pastel de Carne is a beloved Latin American dish that brings comfort and rich flavors to the table. This savory meat pie combines seasoned ground beef with a flaky, golden crust, making it a perfect meal for any occasion. Whether you’re looking for a hearty family dinner or a crowd-pleasing appetizer, pastel de carne never disappoints.
We love how versatile this recipe is—you can customize the filling with your favorite spices and vegetables to suit your taste. Plus, it’s easier to make than you might think, with simple ingredients that come together quickly. Let’s dive into this classic recipe and discover how to create a delicious pastel de carne that’s sure to become a staple in our kitchen.
Ingredients
To craft an authentic and flavorful Pastel de Carne, we carefully selected ingredients that deliver a perfect balance between the savory filling and the flaky dough. Below, we break down the essential components for the meat filling, the dough, and the garnish and serving to ensure each bite is a delight.
For the Meat Filling
Our meat filling bursts with rich, savory flavors that make the Pastel de Carne unforgettable. Here is what we need:
- 1 lb ground beef, preferably lean for a juicy yet healthy filling
- 1 medium onion, finely chopped for sweetness and texture
- 2 cloves garlic, minced to enhance depth of flavor
- 1 medium tomato, finely diced for freshness
- 1/2 cup green bell pepper, diced for subtle crunch and color
- 1/4 cup pimento or roasted red peppers, chopped for a mild smoky note
- 1/4 cup black olives, sliced to add briny contrast
- 1/4 cup raisins, optional, to balance savoriness with a touch of sweetness
- 1 tsp ground cumin, essential for that authentic Latin spice
- 1 tsp smoked paprika, for warmth and color
- 1/2 tsp black pepper
- 1 tsp salt, adjust to taste
- 2 tbsp olive oil, for sautéing and richness
- 1/4 cup beef broth or water, to keep the filling moist
For the Dough
The dough needs to be flaky yet sturdy enough to hold the filling. These ingredients ensure a perfect crust:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted for lightness |
| Unsalted butter | ¾ cup (cold) | Cut into small cubes |
| Salt | 1 tsp | Enhances flavor |
| Ice-cold water | ½ cup | Add gradually to form dough |
| 1 egg | 1 | For egg wash, gives golden color |
For Garnish and Serving
To enhance presentation and taste, we add:
- Fresh parsley or cilantro, finely chopped for a burst of color and freshness
- Lime wedges, optional, to squeeze over for a bright tang
- Sour cream or crema, for dipping or drizzling
- Sliced avocado, creamy complement to the rich meat filling
Equipment Needed
To prepare an authentic and delicious Pastel de Carne, having the right equipment on hand is essential. This ensures each step of the recipe is executed with ease and precision, resulting in a flaky pastry and perfectly cooked meat filling.
Essential Tools for Dough and Filling Preparation
- Mixing bowls: Use medium and large bowls for mixing the dough and combining the meat filling ingredients.
- Measuring cups and spoons: Accurate measurement tools guarantee the correct balance of flour, spices, and liquids.
- Chef’s knife: A sharp, sturdy knife is needed for chopping onions, garlic, bell peppers, and olives finely.
- Cutting board: A stable surface to prepare vegetables safely.
- Wooden spoon or silicone spatula: Ideal for stirring the meat filling while it simmers without scratching your cookware.
- Rolling pin: A smooth rolling pin helps roll out the dough evenly to create that signature flaky crust.
- Skillet or sauté pan: A medium-sized heavy-bottom pan to brown the ground beef and cook the vegetables thoroughly.
- Baking sheet or pie dish: A flat baking sheet works well for hand pies while a pie dish is perfect for larger Pastel de Carne.
- Parchment paper: Prevents sticking and aids effortless cleanup when baking the pastel.
- Pastry brush: To apply egg wash on the dough for a glossy golden finish.
- Cooling rack: Allows air circulation for proper cooling after baking.
Summary Table of Equipment
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing bowls | Combine dough and filling ingredients | Use different sizes |
| Measuring cups/spoons | Precise ingredient measurement | Essential for spices and liquids |
| Chef’s knife | Chop vegetables | Sharp for fine dicing |
| Cutting board | Safe chopping surface | Stable and clean |
| Wooden spoon/spatula | Stir filling | Heat resistant |
| Rolling pin | Roll out dough | Smooth and even |
| Skillet/sauté pan | Brown meat and cook filling | Medium size, heavy bottom |
| Baking sheet/pie dish | Bake the pastel | Depending on pastel size |
| Parchment paper | Non-stick baking surface | Reusable or disposable |
| Pastry brush | Apply egg wash | For shiny golden crust |
| Cooling rack | Cool baked pastel | Helps maintain crust texture |
With this optimized equipment checklist, we ensure a hassle-free Pastel de Carne cooking experience, allowing us to focus on flavor and texture from start to finish.
Prep Work
Before we dive into assembling our Pastel de Carne, it’s crucial to prepare both the dough and the meat filling properly. This prep work ensures every layer bursts with authentic flavor and texture.
Preparing the Dough
To achieve that perfect flaky yet sturdy crust, follow these steps carefully:
- Chill the butter: Cut cold butter into small cubes and keep it refrigerated until ready to use. This prevents melting and creates flakiness.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour and salt evenly.
- Cut in butter: Using a pastry cutter or your fingers, quickly work the cold butter into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough.
- Add ice-cold water: Gradually pour in ice-cold water one tablespoon at a time, gently mixing until the dough just comes together.
- Form dough ball: Gather the mixture into a ball without kneading. Divide it into two portions if making a double crust.
- Chill the dough: Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. This step improves dough elasticity and rolling ease.
Preparing the Meat Filling
Our savory filling is the heart of the Pastel de Carne, combining bold flavors and textures:
| Ingredient | Prep Details |
|---|---|
| Ground beef | Use 80/20 lean-to-fat ratio for juiciness |
| Onions | Finely chopped |
| Garlic cloves | Minced |
| Tomatoes | Chopped |
| Bell peppers | Diced, preferably red or green |
| Olives | Pitted and sliced |
| Cumin & smoked paprika | Measured precisely (see recipe below) |
Steps to prepare:
- Sauté aromatics: Heat oil in a skillet over medium heat. Add onions and garlic, cooking until translucent and fragrant.
- Brown the meat: Add ground beef, breaking it apart. Cook until browned with no pink remaining.
- Add vegetables: Stir in tomatoes, bell peppers, and olives. Cook down until softened.
- Season precisely: Sprinkle in measured cumin, smoked paprika, salt, and pepper. Stir to fully combine.
- Simmer: Reduce heat and let the filling simmer gently to meld flavors and reduce excess moisture.
Cooking Instructions
Follow these precise steps to expertly prepare Pastel de Carne from the savory meat filling to the final golden crust. Our detailed guide ensures every element combines perfectly for a delicious meal.
Cooking the Meat Filling
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Sauté 1 finely chopped onion and 3 minced garlic cloves until translucent and fragrant, about 3-4 minutes.
- Add 1 pound of ground beef, breaking it apart with a wooden spoon. Cook until browned evenly, approximately 6-8 minutes.
- Incorporate 1 diced bell pepper and 1 cup chopped tomatoes. Cook for 5 minutes to soften.
- Season with 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon black pepper, and salt to taste.
- Stir in ¼ cup sliced green olives and let simmer on low heat for 10 minutes to meld flavors.
- Remove from heat and set aside to cool slightly.
Assembling the Pastel De Carne
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about ¼ inch thickness.
- Line a 9-inch pie dish or baking sheet with half the dough, gently pressing to cover the base and sides evenly.
- Spread the prepared meat filling evenly over the dough base.
- Cover with the remaining dough, sealing edges firmly by crimping or pressing with a fork.
- Cut small slits on the top crust to allow steam to escape.
- Brush the top crust with a beaten egg for a beautiful golden finish.
Baking the Pastel De Carne
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat Oven | 375°F (190°C) | – | Ensure even heat distribution |
| Bake Pastel de Carne | 375°F (190°C) | 35-40 minutes | Top should be golden brown and crisp |
| Rest after baking | – | 10 minutes | Allows filling to set for easy slicing |
- Place the assembled pastel on the middle rack.
- Bake uncovered for 35-40 minutes until crust is flaky and golden.
- Let rest for 10 minutes before serving to retain juices and enhance texture.
Enjoy slicing into each piece of Pastel de Carne where rich, savory meat meets a perfectly crisp, flaky crust—a true celebration of Latin American comfort food.
Serving Suggestions
To fully enjoy our Pastel de Carne, pairing it with complementary sides and garnishes enhances the hearty flavors and flaky crust. Here are some expert serving ideas to elevate your dish:
- Fresh Green Salad: Serve with a crisp mixed green salad dressed lightly with lime vinaigrette to balance the richness of the meat filling.
- Creamy Avocado Slices: Add fresh avocado slices on the side for a buttery texture contrast and cooling effect.
- Sour Cream Dollop: A small dollop of sour cream on each slice adds a tangy creaminess that pairs beautifully with the spices.
- Lime Wedges: Offer lime wedges for squeezing over the slices, which brightens the savory depth and adds a zingy finish.
- Pickled Jalapeños or Olives: Add pickled jalapeños or olives for a sharp bite that complements the smoky paprika and cumin notes.
- Warm Salsa or Chimichurri: Serve with a side of warm tomato salsa or herbaceous chimichurri to introduce fresh herb and spice flavors.
Beverage Pairing
Consider the following beverages to complement the dish:
| Beverage | Notes |
|---|---|
| Light Beer | Refreshing and balances savory richness. |
| Red Wine (Merlot) | Smooth tannins that enhance spice depth. |
| Iced Hibiscus Tea | Tart, floral, and naturally sweet. |
| Sparkling Water | Cleanses palate between bites. |
“Serving Pastel de Carne with thoughtfully chosen sides and garnishes transforms every meal into a memorable experience.”
Plating Tips
- Slice the pastel into generous portions to showcase the flaky crust layers.
- Use a garnish of finely chopped fresh cilantro or parsley for a pop of color.
- Serve on warm plates to keep the dish hot and appetizing.
These Serving Suggestions help us highlight the traditional flavors while adding modern complementary touches to our beloved Pastel de Carne.
Storage and Make-Ahead Tips
To keep our Pastel de Carne fresh and flavorful, proper storage and preparation ahead of time are essential. Here’s how we can manage this delicious dish to enjoy it effortlessly later.
Refrigerating Leftovers
Once the pastel has cooled to room temperature, wrap it tightly in plastic wrap or place it in an airtight container to prevent drying out or absorbing other fridge odors. Store it in the refrigerator for up to 3 to 4 days. When ready to enjoy, reheat in an oven preheated to 350°F (175°C) for 15 to 20 minutes until heated through, preserving its flaky crust and warm filling.
Freezing for Longer Storage
We can freeze Pastel de Carne either before or after baking. Follow these steps for best results:
| Step | Instructions |
|---|---|
| Before Baking | Assemble the pastel and freeze on a baking sheet until firm. Then wrap tightly with foil and plastic wrap. Freeze up to 2 months. |
| After Baking | Allow pastel to cool completely. Wrap securely and freeze up to 1 month. |
| Reheating Frozen Pastel | Thaw in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 25 to 30 minutes until warmed through and crust is crisp. |
Make-Ahead Preparation Tips
- Prepare the Dough in Advance: We can make the dough up to two days before baking. Wrap it tightly and chill it in the refrigerator to boost the crust’s flakiness when baked.
- Cook the Filling Ahead: The meat filling can be cooked 1 to 2 days in advance. Storing it in an airtight container in the fridge allows the flavors to meld even better.
- Assemble Then Freeze: For convenience, assemble the whole pastel but do not bake. Freeze it as described above, then bake fresh when ready to serve.
Quick Reference Table for Storage Times
| Storage Method | Maximum Storage Time | Key Tip |
|---|---|---|
| Refrigerated (Cooked) | 3 – 4 days | Store airtight, reheat in oven |
| Frozen (Unbaked) | Up to 2 months | Freeze firm before wrapping |
| Frozen (Baked) | Up to 1 month | Cool completely before freezing |
| Dough (Refrigerated) | Up to 2 days | Keep tightly wrapped |
| Filling (Refrigerated) | 1 – 2 days | Store covered, stir before assembling |
Pro Tips
“For the best texture, always reheat Pastel de Carne in the oven instead of the microwave. This maintains the crispy, flaky crust that defines this traditional dish.”
By following these Storage and Make-Ahead Tips, we ensure every bite of our Pastel de Carne tastes as fresh and savory as the first time we baked it.
Conclusion
Pastel de Carne offers a wonderful blend of flavors and textures that can easily become a favorite in our kitchens. Its versatility lets us tailor the filling to our taste while the flaky crust adds that perfect finishing touch. With the right preparation and tools, making this dish is both enjoyable and rewarding.
Whether served as a main course or appetizer, Pastel de Carne brings warmth and satisfaction to any meal. By following the tips for storage and reheating, we can enjoy its deliciousness even days after baking. This recipe truly celebrates the rich culinary traditions of Latin America while fitting seamlessly into our modern cooking routines.
Frequently Asked Questions
What is Pastel de Carne?
Pastel de Carne is a Latin American meat pie featuring a savory ground beef filling with vegetables and spices, all encased in a flaky, buttery crust. It’s a comforting and versatile dish commonly enjoyed as a meal or appetizer.
What ingredients are needed to make Pastel de Carne?
Key ingredients include ground beef, onions, garlic, tomatoes, bell peppers, olives, cumin, smoked paprika for the filling, and all-purpose flour, cold butter, salt, and ice-cold water for the dough.
What equipment do I need to prepare Pastel de Carne?
You’ll need mixing bowls, measuring cups/spoons, a chef’s knife, cutting board, wooden spoon or silicone spatula, rolling pin, skillet or sauté pan, baking sheet or pie dish, parchment paper, pastry brush, and a cooling rack.
How do I prepare the dough for Pastel de Carne?
Chill butter, mix dry ingredients, cut in butter, add ice-cold water, form a dough ball, and chill it. This creates a dough that’s flaky yet sturdy for the pie crust.
How is the meat filling cooked?
Sauté onions and garlic, brown the ground beef, add bell peppers and tomatoes, season with spices, then simmer to blend flavors thoroughly.
What are some serving suggestions for Pastel de Carne?
Serve with fresh green salad, avocado slices, sour cream, lime wedges, pickled jalapeños, olives, and warm salsa or chimichurri. Pair with light beer, red wine, or iced hibiscus tea.
Can I make Pastel de Carne ahead of time?
Yes, you can prepare dough and meat filling in advance. The assembled pie can be baked later or frozen before or after baking to save time and maintain flavor.
How should I store leftover Pastel de Carne?
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze it and reheat in the oven to preserve the flaky crust.
What is the best way to reheat Pastel de Carne?
Reheat in the oven rather than the microwave to keep the crust crispy and flaky, ensuring the best texture and flavor.
Is Pastel de Carne customizable?
Absolutely! You can adjust spices, add different vegetables, or substitute meats to suit your taste preferences while maintaining its authentic charm.