1-Getting started with empanadillas is easier than you might think, especially if you’re new to Puerto Rican cuisine. Begin by preparing the dough to ensure it’s just right. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 cup melted butter, 2 egg yolks, and 1/2 cup water in a bowl, mixing until a dough ball forms. Knead it on a floured surface until it’s no longer sticky, then chill for 30 minutes to make it easier to work with.

2-While the dough chills, focus on the picadillo filling, which is the heart of these fried turnovers. Brown 1 pound of lean ground beef over medium heat, breaking it up as it cooks for even texture. Add 1/2 diced yellow onion, 1 diced red bell pepper, 1/3 cup sofrito, 1 tablespoon sazon seasoning, 1 tablespoon salt-free adobo, and salt to taste. Once the meat is browned, stir in 1/3 cup tomato sauce and 1/3 cup halved pimento olives, then simmer partially covered for 10 minutes.

3-After chilling, roll the dough to about 1/4 inch thickness on a floured surface. Cut it into circular discs using a round cutter or a glass. Place a spoonful of the picadillo filling in the center of each disc, making sure not to overfill to keep things neat.

4-Fold the disc over the filling to create a half-moon shape. Seal the edges with a fork, using a bit of water if needed to help it stick together. This step is crucial for preventing leaks during frying, and it’s a fun part where you can get creative with your technique.

5-Heat 1/2 cup vegetable oil to 350°F in a deep pan. Fry the empanadillas for 3 to 4 minutes per side until they’re golden brown and crispy. Once done, drain them on paper towels to remove excess oil. The entire process takes around 2 hours, including chilling and cooking, and yields about 16 empanadillas perfect for sharing.