On xmas eve I made a batch of the filling for Puerto Rican empanadillas (meat pies) for my ex as part of his usual annual gift, and I kept a small bowl of it for myself. He didn't want the pie crust part this year (too many carbs) so will heat and spoon it over rice. But I made a couple of small crusts and fried a couple of pies for dinner. Other places call their meat pies "empanadas," but in PR they are empanadillas. These were made with a lean pork tenderloin, cut up and added to sofrito, then tomatoes (pureed whole canned), cilantro, capers, and finished with green olives and pimentos in the pies.