Easy pastelillos

• 2 1/2 lb ground beef
• 1 medium chopped onion
• 1 large diced potato
• 1 envelope sazon (Spanish seasoning)
• 1 1/2 tbsp adobo (Spanish season salt)
• 3 tbsp heaping frozen sofrito (Spanish fresh seasonings)
• 8 each green olives with pimento & a little dash of juice
• 20 each frozen pastelillos/empenada discs, thawed to slightly cool
• 1 packages shredded cheddar or mix cheese
• 3 cup vegetable oil

1. Heat 1 tbsp of olive oil & place potatoes in until done.
2. Brown beef with adobo & adding onion 3/4 way through cook time.
3. After beef mixture done, drain.
4. Keep on meduum heat & add potatoes, olives/juice & rest of seasonings for 3 more minutes.
5. Let meat mixture cool.
6. When meat has mostly cooled, roll out a pastelillo disc & place about 1 tbsp of meat mixture & some shredded cheese in middle.
7. Then fold over disc, wetting inner edge with warm water & pinch together fingers then a fork.
8. Repeat for rest of discs.
9. You can either wrap with wax paper & place them in a freezer bag to freeze for a later date or fry them immediately in 3 cups vegetable oil on each side until golden brown.

ground beef, onion, potato, sazon, salt, frozen sofrito, green olives, empenada discs, cheddar, vegetable oil

Taken from cookpad.com/us/recipes/345720-easy-pastelillos (may not work)