2hr · 5 servings For the empanadilla dough: (if not using storebought) 2 ½ cups flour ¾ cup cold salted butter ½ cup ice water For the filling (picadillo): 4 tbsp sofrito ½ cup tomato sauce 1 lb ground beef ½ cup pimento stuffed olives, sliced 2 tsp sazon 2 tsp adobo seasoning 2 tsp cumin 2 tsp oregano 2 tsp salt ½ cup vegetable oil for frying