Ah, you’re talking about Conchitas rellenas de carne—savory pastry shells filled with seasoned ground beef, a Latin-style appetizer or snack 🥟🍖. Here’s a delicious recipe:
Conchitas with Ground Beef
Ingredients (makes ~12–15 conchitas)
For the dough (pastry):
- 2 ½ cups all-purpose flour
- ½ tsp salt
- ¾ cup cold unsalted butter, cubed
- 1 large egg
- 3–4 tbsp cold water
For the filling:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small tomato, finely diced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chili powder (optional)
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley or cilantro
- 1 tbsp oil for cooking
For assembly:
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the dough:
- In a large bowl, mix flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add egg and 3 tbsp cold water; mix until dough comes together. Add more water if needed.
- Wrap in plastic and refrigerate for 30 minutes.
2. Make the filling:
- Heat oil in a skillet over medium heat.
- Sauté onion and garlic until soft.
- Add ground beef, breaking it up with a spoon. Cook until browned.
- Stir in tomato, cumin, paprika, chili powder, salt, and pepper. Cook 3–5 minutes.
- Remove from heat and stir in parsley/cilantro. Let cool slightly.
3. Assemble the conchitas:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough on a floured surface to about 1/8 inch thick.
- Cut into circles (~3–4 inches in diameter).
- Place a spoonful of beef filling in the center of each circle.
- Fold dough over filling to make a half-moon or shell shape. Press edges with a fork to seal.
- Brush with beaten egg for a golden finish.
4. Bake:
- Bake for 20–25 minutes, or until golden brown.
- Cool slightly before serving.
Tips & Variations
- Cheesy beef conchitas: Add shredded cheese to the filling.
- Spicy version: Add diced jalapeño or hot sauce to the beef mixture.
- Mini version: Make smaller conchitas for bite-sized appetizers.
- Freeze before baking: Freeze assembled conchitas, then bake directly from frozen (add 5–7 minutes).
If you want, I can also give a shortcut version using pre-made puff pastry that’s crispy, buttery, and just as flavorful—ready in half the time.
Do you want me to do that version too?
