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1
In a large bowl add ground beef, sofrito, sazon goya, chicken bouillon cube, and oregano.
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2
Mix to combine.
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3
Heat a large skillet over medium heat.
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4
Add seasoned ground beef and cook until brown, stirring occasionaly and breaking meat up with a wooden spoon or a potato masher.
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5
Drain ground beef into collander to remove the grease.
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6
Return the ground beef to the skillet over medium heat.
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7
Add tomato paste, olives, roasted red peppers and mix well.
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8
Cook for 10 minutes stirring occasionally.
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9
At this point taste the beef mixture.
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10
You may want to add more seasoning if needed.
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11
Add cilantro and stir.
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12
Remove from heat and transfer to bowl to cool.
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13
On a lightly floured work surface, using a rolling pin, roll out discos until 1/2 larger in diameter.
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14
If you don't have a rolling pin you can use your hands instead.
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15
Spoon about 2 tablespoons meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
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16
Fill a deep saucepan with canola oil to a depth of about 2 1/2.
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17
Heat oil over medium-high heat until hot but not smoking.
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18
Cook meat pies in batches until crisp and golden brown, flipping once, 4 6 minutes.
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19
Transfer to paper towels to drain.
