Pastelillos de Carne

1/2 lb. ground beef
1 tbsp. olive oil
2 tbsp. sofrito
1 packet Sazón with Cilantro & Achiote
1/4 cup tomato sauce
1 tsp. minced garlic or 2 cloves garlic, minced
1/2 onion, diced
1/8 tsp. black pepper
1/2 tsp. oregano
6 large stuffed olives, diced
1 pkg Goya Discos (frozen turnover dough) Yellow or White
oil for frying 1

In a skillet, heat oil on medium. Stir in beef and cook until browned. Stir in remaining ingredients, except discos and frying oil. Lower heat and simmer for 15 minutes or until mixture thickens.

Spoon about 1 tbsp. meat mixture into middle, fold over; moisten edges and seal with a fork.

Heat 2 1/2 inches of oil in a deep saucepan on medium. Cook empanadas in batches, turning to brown on both sides. Drain on paper towels. Serve as an appettizer or depending on the size can be served as an Entree also.

*Stuff with left over diced Thanksgiving turkey and a bit of stuffing, add cheese if desired.