Into a pot, add Ground Beef (2 pound). Season with Sofrito Sauce (3 tablespoon), Adobo Seasoning (2 teaspoon), and Goya® Sazon con Culantro y Achiote (1 package). Cook until beef is browned.
Add Red Bell Pepper (1/2), Green Bell Pepper (1/2), and Onion (1/2). Stir to combine.
Add Tomato Sauce (1 cup) and Potato (1). Stir. Cover and simmer for 15 minutes, until potatoes are tender.
Drain the liquid from the beef and vegetable mixture. Scoop spoonfuls into the center of each piece of Pastry Dough (8)
Fold the dough in half. Using a fork, press around the edges to seal. Flip and press the edges of the other side.
Into a pan, add about an inch of Cooking Oil (to taste). Once hot, add the pastelillos. Fry in batches of 2 for about 2 1/2 minutes per side, until deep golden brown. Transfer to a paper towel-lined plate to drain the excess oil.
Serve warm and enjoy!