Easy Puerto Rican Empanadillas/Pastelillos Recipe | The Best Picadillo

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber, while corn flour can be less costly.

Heat a pan over medium-high heat and add 1 tablespoon of extra virgin olive oil.

Sauté 1/2 chopped white onion until halfway cooked, then add 1/2 small chopped potato and cook covered for about 10 minutes until soft.

Add 1/4 cup fresh homemade sofrito and 3 tablespoons tomato sauce; stir until fragrant.

Add 1/2 teaspoon Goya adobo seasoning, 1/2 teaspoon Creole seasoning, 1 packet Goya sazon, ground black pepper, and 1/2 teaspoon oregano; stir well.

Add Spanish olives and pimientos; mix well.

Add 90 lean ground turkey and mince while cooking until almost done.

Stir in 1/2 teaspoon white sugar and continue cooking covered for about 10 minutes on medium-low heat until cooked through.

Set the picadillo aside and prepare the empanadillas using Goya empanadas.

Flatten the empanada discs slightly and add about 2 tablespoons of picadillo and a piece of cheese to each disc.

Fold the disc over, ensuring no juices touch the edge, and seal with fingers and a fork.

Heat a deep frying pan with enough oil to cover 3/4 of the empanadilla and fry for about 2 minutes on each side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary