Craving the savory delight of pastelitos de carne but following a vegan lifestyle? We’ve got you covered! Our vegan pastelitos con “carne” bring all the traditional flavors you love, with a compassionate twist.
These pastelitos offer a perfect balance of seasoned richness and flaky pastry goodness. Whether you’re a lifelong vegan, a curious foodie, or someone looking to reduce their meat consumption without sacrificing taste, this recipe will hit the spot. Dive into the world of plant-based cuisine with these mouthwatering pastelitos and discover how deliciously easy it can be to enjoy your favorite dishes with a modern, vegan twist. Let’s get cooking and bring some plant-powered joy to your table!
Why You’ll Love These Pastries
These vegan meat pastries are not only delicious but also super easy to make. With just a handful of ingredients and minimal prep time, you’ll have a dish that looks as impressive as it tastes. The combination of the flaky, buttery pastry with the savory Beyond Meat filling makes each bite utterly irresistible. The addition of sautéed onions, fresh tomato, and a hint of sweetness from the sugar glaze on top gives them a comforting and balanced flavor.
Whether you’re serving them at a holiday gathering or as a tasty snack, these pastries are the perfect finger food. They can be made ahead of time, and even if you have leftovers, they reheat beautifully, maintaining their crispy texture.
Ingredients You’ll Need:
- 1 pound Ground Beyond Meat
- 1 pack puff pastry dough (I recommend Pepperidge Farm brand – it’s accidentally vegan!)
- 1 onion
- 1 organic tomato (I love using tomatoes on the vine or Campari)
- 1 tbsp Sazon Completa (I use the Badia brand)
- 1 tbsp organic cane sugar
Simple Instructions:
Prep Time
If your ingredients are frozen, be sure to thaw them for a couple of hours before you begin. Preheat your oven to 400°F.
Preparing the Pastry Dough
Unfold your puff pastry sheets and lay them flat. Cut each sheet into 4 even rectangles (2 vertical cuts, 1 horizontal). Dust your surface with flour to prevent sticking, then use a rolling pin to extend each rectangle by about 1 inch.
Making the Filling
Dice the onion and sauté it in a bit of olive or avocado oil until golden brown. Add the Beyond Meat to the pan and cook until it’s browned. Then, dice the tomato and add it to the mixture, followed by the Sazon Completa. Cook for 2 more minutes, then set the mixture aside to cool.
Assembling the Pastries
Divide the filling into 8 equal portions. Place a rectangle of dough on your surface, add one portion of the filling to one half, and fold the other half over to cover. Pinch the edges to seal, and place the pastries on a baking sheet lined with parchment or a silicone mat.
The Golden Crust
Mix sugar and water to make a simple glaze. Use a silicone brush to apply this glaze to the top of each pastry for a golden, sweet finish.
Baking
Bake your pastries for 25-30 minutes or until they’re golden and flaky.
Serving
Allow the pastries to cool for a few minutes, and then dive in! Enjoy the crispy, savory goodness with your loved ones.
A Holiday Tradition in the Making
These vegan meat pastries are the perfect addition to your holiday spread. They’re warm, savory, and just sweet enough with the sugar glaze to satisfy every craving. Whether you’re serving them as an appetizer, snack, or main dish, they will be a hit. Just like my family, I’m sure your loved ones will be asking for more to make their way to the next holiday gathering.
Enjoy and happy cooking!
Vegan Pastelitos de Carne (Meat Pastries)
Equipment
- 1 Wooden Rolling Pin
- 1 Baking Pan
- 1 Silicone Baking Mat or Parchment Paper
Ingredients
- 1 pound Ground Beyond Meat
- 1 pack puff pastry dough (I use Pepperidge Farm brand – their dough is accidentally vegan)
- 1 onion
- 1 tomato (I use organic tomatoes on the vine or Campari)
- 1 tbsp Sazon Completa (I use the brand Badia)
- 1 tbsp sugar (I use organic cane sugar)
Instructions
Prep
- If your ingredients are frozen, thaw them for a couple of hours.
- Preheat oven to 400 F degrees.
Preparing the pastry dough
- Unfold the sheets and lay it flat on the table.
- Using a knife, make a vertical cut down the middle and then another horizontally so you get 4 even rectangles.
- Use some flour on the surface of the cutting board to avoid sticking.
- Using a wooden rolling pin, extend each of the rectangles by about 1 inch on each side.
Preparing the meat filling
- Dice an onion and preheat the pan.
- Once the pan is hot, drizzle some olive or avocado oil and add the onions to the pan. Fry for several minutes until golden.
- Add the Beyond Ground meat to the pan and mix. Cook and mix until the "meat" is no longer pink and it gets brown.
- Dice the tomato and add to the mix. Sprinkle the seasoning generously. Cook for 2 more minutes and set aside to cool down slightly.
Assembling the pastries
- Divide the meat filling into 8 equal amounts to make it easy to know how much to add to each pastry.
- Place one dough rectangle on the board, add the meat filling to one half of the rectangle, then fold the empty side of the dough to cover the filling.
- Use your fingers to stick the edges of the dough together.
- Add the pastries in one layer to a baking pan.
The golden crust
- Mix 1 tbsp of sugar with 2 tbsp of water.
- Using a silicone brush, apply the sugar mix evenly on each of the pastries.
Baking
- Bake the pastries for 25-30 min until golden.
Serving
- Let cool down for 5 min and enjoy!