GOYA PASTELITOS DOUGH RECIPES

Steps:

• Into a pot, add Ground Beef (2 pound). Season with Sofrito Sauce (3 tablespoon), Adobo Seasoning (2 teaspoon), and Goya® Sazon con Culantro y Achiote (1 package). Cook until beef is browned.
• Add Red Bell Pepper (1/2), Green Bell Pepper (1/2), and Onion (1/2). Stir to combine.
• Add Tomato Sauce (1 cup) and Potato (1). Stir. Cover and simmer for 15 minutes, until potatoes are tender.
• Drain the liquid from the beef and vegetable mixture. Scoop spoonfuls into the center of each piece of Pastry Dough (8)
• Fold the dough in half. Using a fork, press around the edges to seal. Flip and press the edges of the other side.
• Into a pan, add about an inch of Cooking Oil (to taste). Once hot, add the pastelillos. Fry in batches of 2 for about 2 1/2 minutes per side, until deep golden brown. Transfer to a paper towel-lined plate to drain the excess oil.
• Serve warm and enjoy!

Steps:

• 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.