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Preheat oven to 375˚F. Heat extra virgin olive oil in 12” skillet set over medium heat; season beef with Adobo and cook for about 5 minutes or until starting to brown. Stir in onion and fancy pimientos; cook for 5 to 8 minutes or until beef is cooked through. Remove from heat; let cool completely. Stir in hard-boiled egg and parsley.
Whisk beaten egg with 1 tbsp. water. One at a time, lightly brush edges of tapas hojaldradas with some of the egg wash. Spoon heaping tablespoonful of beef filling into center of each round of dough. Fold in half to enclose filling, pressing and crimping edges together to seal.
Place on parchment paper–lined baking sheet, about 2 inches apart. Brush pastry with remaining egg wash; prick tops of pastry with fork for vents. Bake for 18 to 20 minutes or until pastry is golden brown.
Note: Substitute ground turkey, pork or chicken for beef if desired.