Pastel de carne

pastel_de_carne

Cuban cuisine has a distinct and colorful history of its own, and its dishes are a delicious convergence of influences from various cuisines such as Spanish, African, and Caribbean. One such dish, which is arguably the most popular street food of Cuba, is the Cuban Pastel de carne, often called the Cuban meat pie.

The Cuban Pastel de carne is a savory dish made with a flaky pastry crust and filled with a succulent mixture of ground beef, onions, tomatoes, peppers, and Cuban herbs like cumin, paprika, and bay leaves. Each bite of this dish is a burst of flavors, spices, and textures that will leave you craving for more.

But what makes this dish so special is its unique history. In Cuba, the Pastel de carne is known as an empanada, which is a type of pastry that was brought over from Spain during the colonial era. However, the Cuban version is distinct in its own right, with the addition of spices and herbs that reflect the island’s unique culinary identity.

Traditionally, the Pastel de carne was eaten as a quick snack or lunch on the go. It was sold at street vendors and small cafes, its rich and filling ingredients providing much-needed sustenance for the hardworking Cubans. But now, this dish has become a staple in Cuban homes and is enjoyed on special occasions and family meals.

Making a Cuban Pastel de carne is not difficult, but it does require some time and effort to prepare. The pastry crust is made from a blend of flour, butter, and water, which is then rolled out and cut into circles. The filling is made by sautéing ground beef with onions, peppers, tomatoes, and Cuban spices, and then it is simmered until all the flavors have melded together.

Once the filling is ready, it is spooned onto the pastry circles, which are then folded over and crimped to seal the edges. The Pastel de carne is then baked until the pastry is flaky and golden brown, and the filling is piping hot.

The final result is a delicious and satisfying meal that is perfect for any occasion. Whether you enjoy it with a cold beer, a glass of rum, or a refreshing lemonade, the Pastel de carne is sure to satisfy your hunger and tantalize your taste buds.

In conclusion, the Cuban Pastel de carne is not just a dish; it’s a symbol of the island’s vibrant and colorful culture. From its Spanish roots to its Cuban twists, this dish is a testament to the fascinating history and flavors of Cuba. So, don your apron, get your ingredients together, and make yourself a Cuban Pastel de carne that will transport you to the streets of Havana with its flavors and aromas.

Ingredients:

  • 2 pounds ground beef
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup green olives, pitted and sliced
  • 1/2 cup raisins
  • 1/2 cup tomato sauce
  • 1/2 cup beef broth
  • 2 tablespoons olive oil
  • 1/4 cup red wine
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 hard-boiled eggs, sliced
  • 2 pie crusts (store-bought or homemade)
  • 1 egg yolk, beaten with 1 tablespoon water for egg wash

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
  3. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 10 minutes.
  4. Add the green olives, raisins, tomato sauce, beef broth, red wine, cumin, oregano, salt, and pepper. Stir well and bring to a simmer. Let cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
  5. Roll out one of the pie crusts and line a greased 9-inch pie dish with it.
  6. Spoon the meat mixture into the pie dish and smooth it out. Layer the hard-boiled egg slices on top.
  7. Roll out the second pie crust and use it to cover the top of the pie. Crimp the edges of the pie crusts together.
  8. Brush the egg wash over the top of the pie.
  9. Cut a few slits in the top of the pie crust to allow steam to escape.
  10. Bake for 35-40 minutes, until the crust is golden brown and crispy.
  11. Let the pie cool for a few minutes before slicing and serving. Enjoy!