👨‍🍳 Instructions

1. 1

   Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.

   ⏱️ 8-10 minutes
2. 2

   Drain off any excess fat. Add the sofrito, tomato sauce, adobo, sazón, cumin, and oregano to the skillet. Stir to combine.

   💡 Tip: Sofrito is a key flavor base in Puerto Rican cooking.
3. 3

   Add the chopped olives and capers. Reduce heat to low and simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

   ⏱️ 15 minutes
4. 4

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

   💡 Tip: Chilling the filling in the refrigerator speeds up this process.
5. 5

   Lay out the pastry discs. Spoon about 2-3 tablespoons of the cooled meat filling onto one half of each disc. Brush the edges with the beaten egg.

6. 6

   Fold the other half of the pastry 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 during frying.
7. 7

   Heat 3-4 cups of vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C). Carefully place 2-3 pastelillos in the hot oil, being careful not to overcrowd the pan.

   ⏱️ 3-5 minutes per side
8. 8

   Fry for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

   💡 Tip: Maintain oil temperature for even cooking and crispiness.
9. 9

   Serve hot. They are delicious on their own or with a side of hot sauce.