One of our favorite treats are Pastelitos de Carne. Because it is so humid where I live, I use store bought sheets of puff pastry.
Here is my simple way to make the popular Cuban pastelitos de carne (meat pastries)
For the Picadillo (ground beef)
1 lb ground lean beef
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives, sliced
Ground cumin, to taste
Salt and pepper, to taste
In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render.
Turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Add the raisins and adjust the seasonings.
Roll out the sheets of puff pastry to smooth the folds - then make cuts, into 4s if making large ones or into 9s (makes cuts as if drawing a tic tac toe game)
Place a spoonful of picadillo mix in the center, wet the edges and bring the upper corner down to the lower corner
Seal the edges with a fork
Bake at 350 F until golden brown and puffy - place on cooling racks