Pastelillos

Step by stepInstructions

1. Make the picadillo: brown the beef with the sofrito, tomato sauce, adobo and olives until the liquid evaporates, about 10 minutes. Let cool completely.
2. For the dough, rub the shortening into the flour and salt until crumbly, then stir in the warm water to form a smooth, soft dough. Rest, covered, 20 minutes.
3. On a floured surface, roll the dough thin, about 1/8 inch (3 mm), and cut into 5-inch (13 cm) rounds.
4. Place a heaping tablespoon of picadillo on each round, fold into a half-moon, and seal the edges with a fork.
5. Heat the oil to 350°F (175°C) and fry the pastelillos in batches until deep golden and puffed, 3 to 4 minutes per side. Drain and serve hot.