What's for dinner? Pastelillos.

Mrs. Baya made pastelillos last night, and as always, superbly prepared. Only different between Mother Baya and Mrs. Baya's recipe is that the Mrs. doesn't add stuffed olives. Both offerings are tasty.

For a serving of five:

1/2 lb. ground beef
2 tbsp. Sofrito
1 packet Sazón
1/4 cup tomato sauce
1/2 tsp. Adobo with black pepper (if not add a pinch of it for good measure)
1 pkg of Discos (frozen turnover dough of your choice. I prefer white)
Oil for frying.

Brown the ground meat in a deep pot or frying pan, either one works.

Drain most of the grease and add sofrito, sazon, adobo and tomato sauce.

Bring to a boil, reduce heat to low and cover the pot. Cook for 15 minutes covered.

Uncover and stirring occasionally.

To stuff the discs:

Flatten with a roller to your desired size.

Add 3 tbsp. (Mrs. Baya overfills to my delight) of meat filling per pastelillo, coat the edge with a little water and fold over.

Press down the edges with a fork to seal them.

Fry in an inch of oil or a deep fryer. Brown and flip, repeat.

Keep in mind that they do expand.

Place on a paper towel covered plate to absorb any extra oil and you're ready to eat.

Enjoy.