Empanadillas

Step by stepInstructions

1. Brown the beef with the sofrito, tomato sauce, adobo, capers and olives until dry and flavorful, about 10 minutes; cool completely.
2. Rub the shortening and annatto oil into the flour and salt until crumbly, then add the warm water and knead into a smooth, supple dough. Rest 20 minutes.
3. Roll the dough out to 1/8 inch (3 mm) thick and cut into 5-inch (13 cm) rounds.
4. Fill each round with a heaping tablespoon of picadillo, fold into a half-moon, and press the edges with a fork to seal.
5. Heat the oil to 350°F (175°C) and fry in batches until puffed and golden brown, 3 to 4 minutes per side. Drain and serve hot.