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Pastelitos (Empanadas)
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| Ingredients | |
| 1 tbsp | Extra Virgin Olive Oil |
| ½ lb. | ground beef |
| ½ medium | yellow onion, finely chopped, (about ½ cup) |
| ¼ cup | Tomato Sauce |
| 6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced (optional) | |
| 2 tbsp. | GOYA Sofrito |
| 1 packet | Sazón GOYA with Coriander and Annatto |
| 1 tsp | Minced Garlic, finely chopped |
| 2 cloves | garlic, alternative |
| ½ tsp | Dried Oregano |
| GOYA Ground Black Pepper, to taste | |
| 1 package (14 oz.) | GOYA Discos, (Yellow or White), thawed |
GOYA Corn Oil, for frying
Directions
1. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
2. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
3. Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.
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