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Cuban Meat Pie Recipe

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Cuban Meat Pies - Recipes | Go Bold With Butter

Traditional puff pastry can be labor intensive and requires a lot of time to get it right. Normally, you have to flatten out cold butter into a rectangle and fold it into the dough itself. Enjoy a flaky puff pastry in half the time! By cutting-in the butter into this rough puff, as you would with biscuits or pie dough, and only “turning” the dough a total of 3 times, it cuts the labor and time in half. Turning is the process of rolling out the dough and folding it several times to distribute the butter. Use the dough for croissants, quiches or these delicious Cuban Meat Pies.

Prep time: 30 minutes

Cook time: 45 minutes

Yield: 2 dozen biscuits


3 1/4 cups all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon Kosher salt
2 tablespoons granulated sugar
1 ½ cups (3 sticks) unsalted butter, cold and cut into cubes
1 cup cold water
1 tablespoon white vinegar
2 tablespoons unsalted butter
½ pound ground sirloin
½ medium yellow onion, finely chopped
½ green bell pepper, finely chopped
2 garlic cloves, minced
2 tablespoons raisins, chopped
2 tablespoons tomato paste
¼ cup dry white wine (or chicken or beef stock)
1 teaspoon chopped fresh oregano
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon capers
2 tablespoons pimiento green olives, chopped
1 large egg, whisked with a splash of water
¼ cup granulated sugar
¼ cup water


  • To make the rough pastry, in a large bowl, whisk together the flour, wheat flour, salt, and sugar. Add the cold butter and cut in with a pastry blender or your hands until large coarse crumbs form. Mix together the water and vinegar in a glass measuring cup, and pour about ¾ of the mixture into the bowl and mix with a rubber spatula. Add enough of the remaining water as needed to bring it all together into shaggy dough. It shouldn’t be too wet. Wrap well in plastic and chill for at least 1 hour.On a floured work surface, roll out the chilled dough into a long rectangle and then fold into thirds like a letter. This is considered one “turn.” Rotate 90° and roll out again. Fold into thirds and repeat once more for a total of three turns. Cut the dough in half and wrap each piece in plastic wrap. Chill for at least 2 hours or overnight.To make the filling, place a large skillet over medium-high heat with the butter. Once melted, add the ground beef and cook, breaking up with a wooden spoon, until browned. Stir in the onion, bell pepper and garlic and cook until softened, about 5 minutes. Stir in the raisins and tomato paste and cook for about 30 seconds. Add the wine to deglaze and cook until the wine has almost completely evaporated. Season with oregano, salt, and pepper. Remove from the heat and stir in the capers and olives. Set aside to cool to room temperature.Working with half of the dough at a time, place onto a well-floured work surface and roll out to about ¼-inch thick. Using a 2-inch round biscuit cutter cut out as many circles as possible, placing them on a baking sheet lined with parchment paper. Place in the fridge while you roll out the second half of dough. Brush half of the pastry circles with egg wash and place about a tablespoon of filling in the center. Top with another pastry circle and press down the edges firmly to seal. You can also crimp with a fork. Once all are filled, place the baking sheets in the fridge or freezer to chill while you preheat the oven to 425°F. Poke a hole in the center of each pie with either a sharp pairing knife or a wooden skewer. Brush with egg wash and bake until golden brown and flaky, about 18 to 20 minutes. In the meantime, in a small saucepan, combine the sugar and water and bring to a simmer. Cook until the sugar has dissolved. Remove from the heat and let cool.As soon as the meat pies come out of the oven, brush them with the simple syrup. Allow to cool for about 10 minutes before serving.

Cuban Empanadas, Cuban Meat Pies, Empandas Cubanas | Just A ...

This recipe for Cuban Empanadas is my own tweaked version. I took my Mother-in-laws recipe and changed it adding some non-traditional ingredients such as A1-Steak sauce and some Lea & Perrins Worcestershire sauce. The results are delicious. I am sure when you taste them you will agree with me. They are over the top. Enjoy

Provided by: EasyRecipesCooking.com

Categories: Beef

Prep time: 1 hours

Cook time: 15 minutes

Yield: 10


3 cup(s) flour
1/2 teaspoon(s) salt
10 tablespoon(s) chilled butter – diced
6 tablespoon(s) lard or vegetable shortening, such as crisco – diced
5 or 6 tablespoon(s) ice water
– ~~meat filling~~
1/4 cup(s) olive oil
1/2 pound(s) ground chuck beef
1/2 pound(s) ground lean pork
1/2 large sweet onion diced fine
1/2 large sweet geen bell pepper diced fine
3 clove(s) fresh garlic put through a garlic press
12 large green pitted olives diced small
1 small kids size box of raisins
3 tablespoon(s) tomato sauce
1 large lime juiced
1 medium red potato diced very small, tiny little cubes
2 tablespoon(s) Worcestershire sauce
1 tablespoon(s) a1 steak sauce
1 teaspoon(s) dried oregano
1/2 teaspoon(s) ground cumin
1 tablespoon(s) garlic powder
3 tablespoon(s) good red table wine
1 small packet Goya Sazon seasoning with culantro and achiote
2 tablespoon(s) ketchup
1 teaspoon(s) salt or to suit your taste
1/2 teaspoon(s) ground black pepper
1/4 teaspoon(s) cayanne pepper
1 large egg with a little milk for egg wash.


  • The above dough recipe makes 10 empanadas. You may want to double the recipe to make 20 empanadas.
    To make the dough: In a large bowl sift the flour and salt. Combine the butter and lard into the flour with your fingertips until the mixture resembles coarse meal or bread crumbs. Sprinkle with three tablespoons of the ice water, mix and form into a ball. If necessary add the remaining water to hold the dough together to make it soft not sticky. Turn the dough out onto a floured flat surface and knead with the heal of the hand for 30 seconds to distribute the fat evenly. Form a ball dust with flour and wrap in plastic wrap. Refrigerate for one hour before using. This dough will keep for refrigerated for up to three days or it can be frozen. While the dough is in the frig make your filling.
  • Filling: In a large skillet heat olive oil. Saute onions, green peppers, fresh garlic, until just wilted add the ground meats and cook over medium heat until the meat looses it’s red color. With a large wooden spoon break up the meat as much as possible and continue to saute everything, Next add the diced olives, raisins, tiny diced potatoes, the wine, tomato sauce, lime juice, Worcestershire sauce, steak sauce, and ketchup. Stir everything real real good. Now add the dry seasonings, garlic powder, oregano, cumin powder, the packet of Goya Sazon seasoning, black pepper, salt, stir well making sure to incorporate all the seasonings. Taste to see if it has enough salt. Now cover mixture and lower the flame, cook for about a half hour. Do not add water. Every 10 minutes uncover, quickly stir and cover again. Make sure your flame is on low you do not want to scorch your meat filling. After 30 minutes uncover and check with a fork to see if the potatoes are tender. “Remember the potatoes should be diced in tiny little cubes for this dish”. When all is cooked take a large mesh strainer and pour mixture into the strainer over a large container. let the mixture strain real good. With a fork run through the mixture so all of the oil and greases that the meat rendered out gets strained out. Do not try to push on the mixture or you will mush up the little potatoes. After straining out the grease and any sauce keep in the strainer over a bowl while making the empanadas. Let the mixture cool it can be warm, before making the empanadas.
  • Now remove the dough from the frig and make 10 round little balls. Make sure they are all about the same size. Make the egg wash mix one egg with a little milk. On a lightly floured surface; roll out a little dough ball into an 8-inch circle. Carefully brush the outside edge of the dough with the egg wash and place about 2 tablespoons of filling on one side. Fold the uncovered side over the filling, pressing out as much air as possible, then press the two edges firmly together. To completely seal the empanada press the edges together with the tines of a fork. Do all ten balls of dough like this. When all of the empanadas are made. You have two ways of cooking them.
  • You can fry each empanada in hot oil one at a time and drain on paper towels or you can bake in the oven as I have done with mine. I love my empanadas fried but because we are trying to cut down on the calories. I have opted to bake mine this time. I place my empanadas on a large parchment paper-lined pan and bake about 16 minutes on 350 degrees. If you are going to bake I brush with an egg yolk that has been beaten with a teaspoon of water. I brush each one and proceed to bake. Enjoy.

30-Minute EASY Cuban Beef Empanadas Recipe In 8 Simple Steps

These EASY Beef Empanadas come together quickly in about 30-minutes and are absolutely bursting with flavor! They start with a pre-made crust instead of homemade empanada dough — making them quick to put together! These minced beef empanadas are perfect for appetizers or tapas parties, and even Cinco de Mayo celebrations. Homemade Beef mince Empanadas are just good. Luckily, this shortcut version is quick & easy to make, and if beef isn't your thing, swap in ground chicken, pork, or lamb, too.

Provided by: EasyRecipesCooking.com

Categories: Appetizer

Total time: 40 minutes

Prep time: 20 minutes

Cook time: 20 minutes

Yield: 10


1 tablespoon olive oil
1/2 pound ground beef
1/2 yellow onion (, diced fine)
1/2 medium green pepper (, diced fine [See Note 6])
1/2 medium red pepper (, diced fine)
2 Jalapenos (diced [Optional])
1 tbsp Chipolte in Adobo Sauce (more or less to taste, [Optional])
1/2 cup tomato sauce or crushed tomatoes (, or more if you prefer a saucier filling. )
1/4 tsp cumin (more or less, to taste)
1 tsp ground cayenne pepper (, more or less depending on your spice level)
1/4 cup sliced green olives (, optional)
1 teaspoon garlic (, minced)
1/2 teaspoon dried oregano
salt and ground black pepper (, more or less to taste)
10 (1 pkg) Empanada Dough Discs ([See Note 5])
1 egg (, lightly beaten)


  • Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside.
  • Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it us with a spoon or rubber spatula, about 10 minutes.
  • Add onions and peppers and cook until soft, about 5 minutes more.
  • Stir in tomato sauce (or crushed tomatoes), chipolte in adobo (if adding), cumin, cayenne, garlic, oregano, sliced olives, salt, and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. Taste and adjust spice level to your tastes.
  • Remove and set aside until cool enough to handle.
  • Spoon about 2 heaping tablespoons of meat mixture into the middle of the empanada wrapper, fold in half to form a half-moon; moisten the edges with water and pinch to seal or crimp edges with a fork.
  • With a pastry brush, lightly brush egg wash over the top side of the empanada dough. This encourages browning, but may be omitted for egg-free empanadas.
  • Place empanadas on a foil-lined sheet pan sprayed lightly with non-stick cooking spray. Bake Empanadas until crisp and golden brown, about 20 to 30 minutes.

Nutrition Facts:

ServingSize 1 Empanada, Calories 214 kcal, CarbohydrateContent 24 g, ProteinContent 7 g, FatContent 9 g, SaturatedFatContent 2 g, CholesterolContent 32 mg, SodiumContent 164 mg, SugarContent 1 g

What can I do with Cuban meat pie dough?

Use the dough for croissants, quiches or these delicious Cuban Meat Pies. To make the rough pastry, in a large bowl, whisk together the flour, wheat flour, salt, and sugar. Add the cold butter and cut in with a pastry blender or your hands until large coarse crumbs form.

How to make meat pie?

Meat Pie is a West African street food pastry, that is stuffed with meat. It can served as an appetizer at restaurants, parties, etc. Combine the crust ingredients: your flour, butter, salt and water in a large bowl After the filling is done, lightly flour a surface and roll the dough with a rolling pin.

How to make meat pie in Ghana?

Ghana Meat Pie Recipe. Meat Pie is a West African street food pastry, that is stuffed with meat. It can served as an appetizer at restaurants, parties, etc. Combine the crust ingredients: your flour, butter, salt and water in a large bowl After the filling is done, lightly flour a surface and roll the dough with a rolling pin.

Is lemon pie a Cuban dish?

Lemon pie is not of Cuban origin but it is much appreciated all across the island. It is made with a pastry base, usually shortcrust or shortbread, a lemon curd filling and a fluffy meringue topping. Each Cuban cook has a personal recipe for white bean stew (Potaje de Frijoles Blancos).

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