1-Begin by mixing 2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 cup melted butter, 2 egg yolks, and 1/2 cup water until a ball forms, then knead on a floured surface until smooth. Chill the dough for 30 minutes to improve its texture and ease of rolling.

2-Brown 1 pound of lean ground beef over medium heat, breaking it up as it cooks. Add 1/2 diced yellow onion, 1 diced red bell pepper, 1/3 cup sofrito, 1 tablespoon sazon seasoning, 1 tablespoon salt-free adobo seasoning, and salt to taste; stir until the vegetables soften and the beef is fully browned. Then, incorporate 1/3 cup tomato sauce and 1/3 cup halved pimento olives, simmering partially covered for 10 minutes until everything is well cooked and flavorful.

3-Roll out the chilled dough to about 1/4-inch thickness on a floured surface and cut into circular discs. Place a spoonful of the picadillo filling on half of each disc, fold the dough over, and seal the edges by pinching with a fork, using water to moisten them for a better seal. Heat 1/2 cup vegetable oil to 350°F (175°C) and fry the empanadillas for 3 to 4 minutes on each side until they turn golden brown and crispy. Finally, drain the excess oil and serve them warm for a satisfying meal.