Ground Beef Pastelitos

Prep: 15 mins

Cook: 30 mins

Difficulty: Intermediate

Servings: 8 Servings

When I was growing up, there were a few dishes that I could always count on to be around — things like cheese omelettes, rice and beans, and mac and cheese. They were quick to prepare, crowd-pleasing, and, perhaps most importantly, relied on ingredients that were almost always around. Among my all-time favorites of these go-to dishes were pastelitos. I ate more of these as a kid than I can count, and as an adult they’re still a favorite treat in my household.

Ingredients

1 1/4 cups plus 1 tablespoon vegetable or canola oil, divided
3 tablespoons sofrito
1 tablespoon salt-free sazón seasoning with annatto
1 pound lean ground beef
1/4 cup drained sliced green manzanilla olives with pimentos (optional)
1 teaspoon kosher salt, plus more as needed
5 slices deli American cheese (optional)
10 (5- or 6-inch) empanada dough discs for frying, thawed if frozen

Instructions

Heat 1 tablespoon of the vegetable oil in a medium skillet over medium-heat until shimmering. Add 3 tablespoons sofrito and 1 tablespoon sazón seasoning and cook until fragrant, about 1 minute. Add 1 pound lean ground beef, 1/4 cup drained sliced green olives if using, and 1 teaspoon kosher salt. Cook, breaking up the meat into small pieces, until cooked through and browned, 5 to 7 minutes.
Drain through a colander set over a large bowl. Discard the leftover fat and juices. Taste the filling and season with more kosher salt as needed. Wipe the skillet clean with a paper towel.
Cut 5 deli American cheese slices in half into rectangles if using. Place 1 empanada dough disc on a work surface, then top with one half-slice of cheese, arranging it on one side. Top the cheese with 2 tablespoons of the filling.
Carefully fold the dough over the filling to form a half-moon shape and pinch to close. (If the dough isn’t sticking well, dab a little water around the edges of the dough with your finger and try again.) Use the tines of a fork to seal the edges shut, being careful not to poke holes in the dough. Repeat filling the remaining 9 empanada dough discs.
Heat the remaining 1 1/4 cups vegetable oil in the reserved skillet over medium heat until shimmering. Fry in 3 batches: Add the pastelitos to the hot oil and fry until golden-brown, 2 to 3 minutes per side. If the oil begins to spatter or smoke, reduce the heat. Transfer to a paper towel-lined plate. Serve warm.