Pastelillos de Carne with a Side Salad

Ingredients

• For the Pastelillos 🥟
• 1 lb ground beef 🥩
• 1 tbsp olive oil 🫒
• 0.5 small onion, finely diced 🧅
• 0.25 green bell pepper, finely diced 🫑
• 2 garlic cloves, minced 🧄
• 0.25 cup tomato sauce 🍅
• 1 tsp sazón seasoning ✨
• 0.5 tsp adobo seasoning 🧂
• 10 empanada discs (store-bought or homemade) 🥟
• 1 egg (for sealing edges) 🥚
• Oil for frying (vegetable or canola) 🛢️
• For the Side Salad 🥗
• 2 cups chopped romaine or mixed greens 🥬
• 1 small tomato, diced 🍅
• 0.25 cucumber, thinly sliced 🥒
• 1 tbsp olive oil + 1 tsp vinegar 🫒🍋
• Salt & pepper to taste 🧂🧃

Instructions

1. 1Prepare the beef filling: In a skillet over medium heat, add olive oil, then sauté the onion, bell pepper, and garlic until soft and fragrant.
2. 2Add the ground beef, breaking it apart with a spatula. Cook until browned.
3. 3Stir in tomato sauce, sazón, and adobo. Let it simmer for 5–7 minutes until thickened. Set aside to cool slightly.
4. 4Assemble pastelillos: Place a spoonful of meat in the center of each empanada disc. Brush edges with beaten egg, fold in half, and crimp with a fork to seal.
5. 5Heat oil in a pan (medium heat). Fry each pastelillo for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
6. 6Toss the salad: In a bowl, combine greens, tomato, and cucumber. Drizzle with olive oil and vinegar, season with salt and pepper, and toss gently.
7. 7Plate up: Serve 1–2 pastelillos with a side of salad. Add a lemon wedge if you like a zesty finish! 🍋