Recipe information
Ingredients for - Gourmet Pastelillos (Meat Pies)
5. Large pimento-stuffed olives, diced - 6
6. Sofrito (such as Goya) - 2 tablespoons
7. Sazòn seasoning with coriander and achiote (such as Goya) - 1 (1.41 ounce) package
8. Garlic cloves, minced and crushed - 2 small
10. Frozen empanada dough (such as Goya discos) - 2 (14 ounce) packages
11. Vegetable oil, or as needed for frying - 4 cups
How to cook deliciously - Gourmet Pastelillos (Meat Pies)
1. Stage
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. Stage
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. Stage
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.
