Pastaleos (aka deep fried meat turnovers)
Contributed by Erika

If making these for more than 2-3 people, double or triple recipe as needed.
 
1 lb extra lean ground beef * 
1 medium onion diced
1-2 cloves garlic diced
Goya Adobo to taste
Black Pepper to taste
2 packets Goya Sazon
2 tbsp  Goya Sofrito
2 tbsp Goya Recaito
Cheese**
1 pkg of Goya discos (round disks of dough :) ) 
vegetable oil, any kind but olive

Thaw discos completely before starting. 

Brown ground beef with onion, garlic and seasonings. If using anything under 
93% lean, drain fat. Set aside.

Preheat oil in deep fryer or in a heavy sauce or rice pan. If you're not 
using a deep fryer, fill pan 1/2 - 3/4 with veg. oil and heat until drops of 
water evaporate on contact. I strongly suggest avoiding olive oil. It heats 
much faster and can smoke or cause burns easily.

While the oil is heating, prepare pastaleos. 
1. slightly stretch dough
2. Place cheese in center followed by 1-2 tbsp of meat
3. Fold dough in half sealing edges with a fork

Next place pastaleos in heated oil (1-2 at a time) and fry until golden 
brown. Set on paper towels to absorb excess oil. 

*Ground poultry can be substituted, but I've found it doesn't taste as good.

**Almost any kind of cheese can be used with these or none at all. My 
personal favorites are aged provolone, cheddar and American. If using 
American, I recommend 1 slice per pastaleo.