Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound extra-lean ground beef
• ½ onion , diced
• 0.25 cups tomato sauce
• 6 large pimento-stuffed olives , diced
• 2 tablespoons sofrito , such as Goya
• 1 , 1.41 ounce
• 2 small garlic cloves , minced and crushed
• 0.5 teaspoons oregano
• 2 , 14 ounce
• 4 cups vegetable oil , or as needed for frying

Instructions

1. 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.
2. 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.
3. 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 per serving