Cook beef on medium heat in medium sized pan until brown. Drain grease and discard.
Add Sazón packet, Sofrito, Adobo, and black pepper. (Optionally add 1/4 cup water and cook until evaporated. This helps mix in the spices a bit) and mix together well.
Add cheese and mix until melted. Mix in diced olives and remove from heat.
To assemble the pastelillos, separate one disco at a time (or do it assembly line for fun). Dip fingers in the cup of water, and wet the outer ring of the dough circle. Fill with a good amount bit of the beef mixture. Fold over the disco evenly and press firmly with fingers to seal. Press with a fork around the edge to help seal.
Preheat oven to 425 degrees about halfway through.
Set on a sprayed (foiled and sprayed works fine for easy cleanup) cookie sheet until all are built.
Lightly brush the tops of the pastelillos with olive oil, and bake for 15-25 minutes or until tops firm up.
Most recipes will fry these in oil, but I find them to be tasty and healthier baked.
Defrost the discos completely before starting. Putting in the olives too soon can make them too salty.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 266 (77%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 85mg||26 %|
|Sodium 361.5mg||12 %|
|Potassium 292.6mg||8 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.5g|
|Protein 18.2g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 346
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