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.
Preparation Details
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 15
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound extra-lean ground beef
- ½ onion, diced
- ¼ cup tomato sauce
- 6 large pimento-stuffed olives, diced
- 2 tablespoons sofrito (such as Goya)
- 1 (1.41 ounce) package sazòn seasoning with coriander and achiote (such as Goya)
- 2 small garlic cloves, minced and crushed
- ½ teaspoon oregano
- 2 (14 ounce) packages frozen empanada dough (such as Goya discos)
- 4 cups vegetable oil, or as needed for frying
Steps
- 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.
- 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.
- 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.
