1. Make the dough (skip if using store-bought dough). Combine all dough ingredients in a bowl and mix until a ball begins to form. Knead on a flour-dusted surface until no longer sticky and chill for 30 minutes.

2. Make the picadillo filling. Start with ground beef in a large pan over medium heat, breaking it up as it browns. Once the beef is broken down, add diced onions, bell peppers, sofrito, sazon, adobo, and salt to taste. Sauté until vegetables soften. Once the beef is fully browned, stir in the tomato sauce and pimento olives. Bring the mixture to a gentle simmer before lowering the heat and covering the pan partially. Allow it to simmer for 10 minutes until the beef is cooked through and the flavors have melded beautifully.

3. Roll out & fill the dough. Dust a clean surface generously with flour. Divide the chilled dough into 16 equal-sized balls. Roll each ball into a thin, circular disc, about 4-5 inches in diameter. Spoon approximately 1-2 tablespoons of the picadillo filling into the center of each disc. Carefully fold one side of the dough over the filling to create a half-moon shape, then gently pinch the edges together to seal. For a traditional finish and extra security, use the tines of a fork to press and crimp the edges firmly, wetting the dough slightly with water if needed to ensure a tight seal.

4. Fry. Heat the vegetable oil in a deep, heavy-bottomed pot or a large, sturdy sauté pan to around 350°F (175°C). Carefully place a few empanadillas into the hot oil, ensuring not to overcrowd the pan. Fry them for 3-4 minutes on each side, or until they achieve a gorgeous golden-brown hue and are wonderfully crispy all over. Remove the fried empanadillas with a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil.