Pastelitos de Carne (Picadillo-Filled Pastries)

By the time the holiday cooking fever has broken, there is very little entertaining ambition left for New Year's Eve. Whether you're having people over or looking for something to bring, summoning the energy to head back into the kitchen can be a challenge. Pastelitos de carne - well-seasoned picadillo cooked in a sofrito of peppers and onions and tucked into flaky pastry - are a staple Cuban-American parties and easy way to see out the year. Though ordered by the tray-full in Miami bakeries, they're simple enough to make at home with prepared puff pastry dough. Raisins, capers and olives are added to a simmering pot of ground beef to find the right balance of sweet and savory. They can be as hearty as full-sized empanadas or cut into smaller tapa-sized rounds to feed a crowd. Versatile and easily adapted for leftovers, these pastries can also be filled with ham, chorizo or shellfish. With the clock winding down, it's good to have options.

Unbalanced

% Daily Values based on a 2,000 calorie diet