Gourmet Pastelillos (Meat Pies)

Puerto Rican fried turnovers stuffed with a savoury seasoned ground beef, sofrito and olive filling.

Ingredients

2 tbsp	30 ml	extra-virgin olive oil
1 lb	455 g	extra-lean ground beef
1/2		onion, diced
1/4 cup	60 ml	tomato sauce
6		large pimento-stuffed olives, diced
2 tbsp	30 ml	sofrito (such as Goya®)
1 1.41 oz package		sazon seasoning with coriander and achiote (such as Goya®)
2		small garlic cloves, minced and crushed
1/2 tsp	2.5 ml	oregano
2 14 oz package		frozen empanada dough (such as Goya® discos)
—		vegetable oil, for frying

Heat the olive oil in a large skillet over medium-high heat. Cook and stir the beef until browned and crumbly, 5 to 7 minutes. Add the onion, tomato sauce, olives, sofrito, sazon, garlic and oregano. Bring to a simmer and cook until the mixture thickens, about 15 minutes.
Spoon 1 heaping tablespoon of the meat mixture into the middle of a disco. Fold the dough over, moisten the edges and press with a fork to seal. Repeat with the remaining meat mixture and discos.
Pour oil into a saucepan and heat over medium-high heat. Fry the pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.