Pastelillo Recipe

Ingredients


1 packet of pastry dough "discos"

1 lb ground meat (beef, chicken, turkey or pork)

1 large onion, chopped

1/4 cup of chopped olives, or more to taste

1 1/2 tb chopped garlic

half can of tomato sauce (about 3/4 cup)

packet of sazon, any variety

1-2 tb recaito, adjust to taste

1-2 tb sofrito adjust to taste

Pepper to taste

Cheese (optional)



1. Brown the meat on medium high

2. Drain it.

3. Return meat to skillet and cook with onions, garlic and olives until onions are tender

4. Stir in recaito, sofrito, sazon and pepper, to taste.

5. Add tomato sauce and simmer.

6. Lay out a disco.

7. Put a spoonful or two (depending on the size of your spoon) of the filling offset from the middle. Sprinkle in the cheese, if you want to add any.

8. Seal around the open edges of the pastry with the tines of a fork.

9. Pan fry, flipping every so often to fry both sides and check that the pastry doesn't burn.

Pastelillios keep frozen for several weeks.