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Gourmet Pastelillos (Meat Pies)

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Recipe Summary Gourmet Pastelillos (Meat Pies)

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 | Gourmet Magazine Recipes 1990S

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

Directions

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.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Gourmet Magazine Recipes 1990S

prep: 15 mins cook: 40 mins total: 55 mins Servings: 15 Yield: 15 pastelillos

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