My Easy Beef Pastellios
By Samantha Jonas-Rongo
“I started teaching and sharing my recipes with my stepson for four reasons; he won’t have to depend on any woman to cook for him; He will have a family of his own that he will have to cook for one day, and when the day comes where he may want to cook for me; I want to have a wide variety selection menu to chose from, and I want it to be good”!!!! LOL …..Samantha Jonas-Rongo
One of my favorite appetizers to make and eat is the Pastellio. It is my 8 yr. old stepson’s absolute favorite which is why I was inspired to share my recipe with you all. Mmmm!!!….. The delicious combination of beef, potato, cheese, olives, seasoned to perfection, and fried delicately inside a flaky pastry shell originating from Latin America will satisfy anyone. They’re not just delicious but they are simple to make. Not only are they great on the side of a meal, (especially my favorite and special of steak, rice, beans with a side of salad and sliced avocado); they are great alone as an appetizer, or snack. You can even enjoy them with hot sauce or other homemade sauces if you’re the daring type of guy or gal. With Christmas on its way, Pastellio’s make great snacks before dinner or even as a side dish. Either way you decide to eat them, you’ll be thankful you made them a part of your daily menu, you won’t be disappointed.
First things first….INGREDIENTS
1/4 cup of water
1/2 medium yellow onion, finely chopped (about ½ cup) ….optional
1/4 cup of tomato sauce…pref. GOYA brand
10 olives stuffed with pimento, slice thin… optional
1 tsp.. of dried oregano
3 tbsp.. of GOYA Sofrito…frozen or jarred. For best results, use homemade Sofrito
1/2 tsp. of pepper to taste
1 package (14 oz.) GOYA Discos (Yellow or White), thawed
2 cups of shredded cheese…pref. cheddar but it’s your option
corn or vegetable oil for frying… if deep-frying, leave enough oil to cover the pastellios as they fry but remember to leave room in the fryer for oil to rise. If frying inside an average frying pan,.oil standing alone shouldn’t be any higher than 1 1/2 inches high. Heat should be on medium.
To add more flavor, you can add green, and red peppers or even corn.
Now Let’s Get Started….DIRECTIONS
- Defrost Discos
- Place 1 tbsp. of Sofrito on pan, mixed with water, heat for approximately 3 minutes or until Sofrito begins to lightly bubble. Heat should be medium.
- Add diced potatoes, mixing them in Sofrito mix to coat
- Cover pan and let fry for 5 minutes
- Add ground beef and brown beef and potatoes until soft
- Drain and return to pan
- Add spices, garlic, olives, and tomato sauce. Mix well to combine
- Cover and cook for another 10 minutes so flavor can blend into meat and potatoes
- THIS STEP IS OPTIONAL, SOME PEOPLE, such as myself, PREFER TO MIX CHEESE IN MEAT BLEND AND MELT IT AS THE MEAT IS IN PAN, OR YOU CAN SKIP THIS STEP AND ADD CHEESE ON TOP OF MEAT WHEN FILLING DISCO.
- Spoon meat mixture onto one half of defrosted Disco
- Top meat with cheese if haven’t added cheese yet
- Fold disco over. Crimp edges with a fork to seal.
If preparing pastellios before frying, make sure to wrap with seal sheet the disco came with so dough will stay moist. If disco starts to dry, wet fingers and touch disco to moisten dough. If needed, you can rub edges of disco before closing with fork.
Pastellios can also be frozen after being prepared and fried later, just wrap with saran wrap and place in freezer for up to a month. Warm in microwave for 4 minutes and fry as normal.
13. Fry pastellios in hot oil until golden brown and crispy on both sides.
14. Drain and serve immediately, ENJOY!!!
Enjoy, Samantha Jonas-Rongo