Description
The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.
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 sazon 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)
- vegetable oil for frying
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly
- 5 to 7 minutes. Add onion
- tomato sauce
- olives
- sofrito
- sazon
- garlic
- and oregano. Bring to a simmer and cook until mixture thickens
- about 15 minutes.
- Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over
- moisten edges
- and press with a fork to seal. Repeat with remaining meat mixture and discos.
- Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly
- about 3 minutes each. Drain on paper towels before serving.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 15