These pastelillos have the unique flavor of Puerto Rican seasonings, green olives, and lean beef combined in a deep-fried pastry for a deliciously spicy turnover. They can be served small as appetizers or meal size.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound extra-lean ground beef
- 0.5 onion , diced
- 0.25 cups tomato sauce
- 6 large pimento-stuffed olives , diced
- 2 tablespoons sofrito , such as Goya
- 1 package sazòn seasoning with coriander and achiote , 1.41 ounce
- 2 small garlic cloves , minced and crushed
- 0.5 teaspoons oregano
- 2 packages frozen empanada dough , 14 ounce
- 4 cups vegetable oil , or as needed for frying
Instructions
-
1
Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 7 minutes. Stir in onion, tomato sauce, olives, sofrito, sazòn, garlic, and oregano. Bring to a simmer and cook until mixture is thickened, about 15 minutes.
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2
Spoon 1 heaping tablespoon meat mixture into the middle of a disco. Moisten the edges, fold dough to form a half-moon, and press with a fork to seal. Repeat with remaining meat mixture and discos.
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3
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry pastelillos in hot oil until golden brown and bubbly, about 3 minutes. Drain on paper towels before serving.
Nutrition Facts
Per serving
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