This Criolla meat filling recipe is one that I use whenever I want to make pastelillos (or the more common name, empanadas). Also known as picadillo, it's a savory, well-seasoned meat dish that’s pretty quick to whip up and packed with flavor. Substitutions are okay with this recipe because the foundation of the seasonings are all the same. Ground beef, turkey, or lamb work well although I prefer using ground beef at home just because it’s what I grew up eating. You could even use lots of a variety of vegetables or plant-based meat if you're wanting to make it vegetarian or vegan (lentils would be great, texture-wise). I have a vegan empanada recipe that you can check out here.

Although I have a slight aversion to olives, I do use them in the recipe because I like going the traditional route with flavor. It's a sacrifice I'm willing to make and I just pick them out later. Traditionally, the meat fillings for pastelillos (empanadas) are recommended to be on the dry side so they don’t leak out of the dough shell, but I prefer mine a tad bit saucier, hence the extra tomato paste and additional water.

Criolla cooking (traditional Puerto Rican cuisine) is something that's near and dear to my heart, so I love the fact that I can share it with you all. And once it becomes part of your normal routine, you'll find ways to adapt it and make it your own. That goes for this recipe, rice and beans or anything else I share. Recipes are guidelines, especially when it comes to home cooking. Make it work for you. I do this often with recipes that I enjoy making; finding new ways to enjoy them is always the fun part!

For this particular recipe, you can try your hand at making the pastelillo dough from scratch by using Carmen Aboy Valldejuli's recipe from Cocina Criolla. It's a basic pie dough recipe that uses vegetable shortening but I've also seen recipes online that use butter. If you don't want to make the dough, you can always use frozen dough shells. They're sold in the frozen food aisle and are typically with other Latin items. If you're using the frozen shells, make sure to defrost them the day before by placing them in the refrigerator to thaw overnight. They're super convenient and turn out delicious every time! For those interested in non-Goya shells, Empanada King is a great brand I found at my local Asian market. They’re delicious!

Either way you go, give this recipe a shot and see how you like it. Then, adapt it and make it your own!

Picadillo (Criolla Meat Filling)

Cook time: 35 minutes

Serves: 4-6

Canola oil

1lb lean ground beef

Kosher salt

Cracked black pepper

1/4 cup Simple Sofrito

1 1/2 tsp capers, drained

2 tsp sliced manzanilla olives, drained

1/4 cup roasted red pepper strips, diced

2 tsp garlic paste

3 tbsp tomato paste

2 small bay leaves

1 1/2 cups water (see note)

1/2 tsp sazón spice blend

4 tsp light brown sugar

Note: for an empanada filling, sometimes I’ll add a diced potato. If you plan on using this for a filling, for empanadas or papas rellenos, only use 1 cup of water. You don’t want it to be too saucy for the inside of the empanada.

In a large frying pan, coat with canola oil and bring to temperature over medium-high heat. Add the ground beef. Stir well and break up the meat with the back of your spoon and season with a large pinch of kosher salt and black pepper.

Once the meat no longer pink and some of the edges are crisp, drain and discard the excess fat and then add the meat back to the same frying pan. Next, add the sofrito, capers, olives, roasted red peppers, garlic paste, tomato paste, and the bay leaves. Stir well and make sure everything is combined.

Add the water and turn the heat to low and simmer the meat 15-20 minutes. Once the filling has finished cooking, stir in the sazón and light brown sugar. Taste and adjust seasoning.

If you aren't making empanadas (or pastelillos, as we call them), you can easily serve this meat filing over steamed, white rice for a simple and traditional Puerto Rican Criolla meal.

If you’re making the empanadas, continue below to see a few pics of the steps of forming the empanadas and frying them until golden brown and crisp.

¡Buen provecho!