Gourmet Pastelillos (Meat Pies)

Ingredients

• tablespoon sextra-virgin olive oil
• pound extra-lean ground beef
• 1/2 onion, diced
• 1/4 cup tomato sauce
• large pimento-stuffed olives, diced
• tablespoon ssofrito (such as Goya)
• (1.41 ounce) packagesazòn seasoning with coriander and achiote (such as Goya)
• small garlic clove s, minced and crushed
• 1/2 teaspoon oregano
• (14 ounce) packagesfrozen empanada dough (such as Goya discos)
• cup svegetable oil, or as needed for frying

Instructions

1. Heat olive oil in a large skillet over medium high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 7 minutes. Stir in onion, tomato sauce, olives, sofrito, sazòn, garlic, and oregano. Bring to a simmer and cook until mixture is thickened, about 15 minutes.
2. Spoon 1 heaping tablespoon meat mixture into the middle of a disco. Moisten the edges, fold dough to form a half moon, and press with a fork to seal. Repeat with remaining meat mixture and discos.
3. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry pastelillos in hot oil until golden brown and bubbly, about 3 minutes. Drain on paper towels before serving.