👨‍🍳 Instructions

1. 1

   In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.

   ⏱️ 5 minutes
2. 2

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

   Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.

   💡 Tip: Ensure all pink is gone from the beef.
4. 4

   Stir in the tomato paste, cumin, oregano, adobo seasoning, salt, pepper, Worcestershire sauce, and the packet of Sazón. Cook for 5-7 minutes, stirring to combine all flavors.

   ⏱️ 5-7 minutes

   💡 Tip: The mixture should be moist but not watery.
5. 5

   Remove the filling from heat and let it cool completely. This is important to prevent the empanada dough from becoming soggy.

   💡 Tip: You can speed this up by spreading the filling on a plate.
6. 6

   Lay out the empanada discs on a clean surface. Spoon about 2-3 tablespoons of the cooled meat filling onto one half of each disc.

7. 7

   Brush the edges of the empanada discs with the beaten egg wash. Fold the other half of the disc over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.

   💡 Tip: Ensure a good seal to prevent filling from leaking out during frying.
8. 8

   Heat about 2-3 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).

   💡 Tip: A small piece of dough should sizzle immediately when dropped in.
9. 9

   Carefully place the filled pastelitos into the hot oil, a few at a time, without overcrowding the pan. Fry for 3-5 minutes per side, or until golden brown and crispy.

   ⏱️ 3-5 minutes per side

   💡 Tip: Turn them gently with tongs.
10. 10

    Remove the fried pastelitos with a slotted spoon and drain them on paper towels. Serve hot.

    💡 Tip: Best enjoyed fresh.