Pastelitos de Carne cubains

Heat the olive oil in a wide skillet over medium heat. Add the onion and bell pepper with a pinch of salt and cook, stirring, until soft and translucent but not browned. Add the garlic and cook for 30 seconds more, just until fragrant, since burnt garlic turns bitter.

• 2 tbsp olive oil
• 1 small onion
• 1/2 green bell pepper
• 3 cloves garlic
• pinch salt

✅ C'est prêt quand : the onion and pepper are soft and glassy and the garlic smells fragrant, not browned

Add the ground beef to the skillet, breaking it up with a spoon, and cook until no longer pink. Tilt the pan and spoon off any excess fat so the filling stays dry, since a wet filling makes the pastry soggy. Stir in the tomato paste, tomato sauce, wine, cumin, oregano, smoked paprika, bay leaf, salt and pepper, then simmer uncovered, stirring now and then, until thick and almost no liquid remains. Remove the bay leaf, stir in the sliced olives, then spread the filling on a plate and let it cool completely to room temperature (or chill it) before using.

• 500 g ground beef
• 1 tbsp tomato paste
• 120 ml tomato sauce
• 60 ml dry white wine
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1/2 tsp smoked paprika
• to taste salt and black pepper
• 50 g sliced olives

✅ C'est prêt quand : the mixture is thick, clings together with no pooling liquid, and has cooled to room temperature