Heat a large skillet over medium heat. Add the olive oil and heat until shimmering. Add the onion and green pepper and cook, stirring, until the onion is soft and translucent, around 8 minutes. Add the beef and cook, using a spatula to crumble it into small pieces, until it is no longer pink, around 8 minutes. Add the adobo seasoning and garlic and cook, stirring, until fragrant, 2 minutes. Add the tomato paste and tomato passata and cook, stirring, until incorporated. Add half of the chicken broth and use a spatula to lift any brown bits off the bottom of the pan. Add the remaining chicken broth, olives and bay leaves and stir to combine. Bring the liquid to a simmer, lower the heat to low, cover with a lid and cook for 20 minutes.

Transfer the picadillo to a bowl, cover and let cool fully before forming the empanadas. The picadillo is also delicious as a main course with rice or fried plantains. Leftovers can be refrigerated for up to 5 days.

In a bowl, combine the masarepa, salt and water. Using your hands, knead the ingredients together for 2 to 3 minutes or until you form a large ball of dough. If the dough is too dry and crumbles when you press it, add more water. If your dough is too wet and sticks to your fingers, add more masarepa.

Cut the dough into 10 equal portions and roll them into small balls around the size of a golf ball. Place the balls of dough in a bowl and cover with a damp towel to keep moist.

Using a tortilla press lined with heavy-duty plastic wrap or parchment paper, press the dough into flat discs approximately 5-inches wide and 1/8-inch thick. Add 1 tablespoon of the picadillo mixture to the center of the disc and carefully spread to evenly distribute. Fold the dough over the filling and use your fingers to seal the edges. Use the tines of a fork to make indentations around the border of the empanada.

Preheat the avocado oil in a cast-iron skillet over medium heat until it reaches 360F. Working in batches, cook the empanadas, flipping halfway, until they’re golden brown and crispy, around 3 to 4 minutes per side. Transfer the fried empanadas to a tray lined with a cooling rack to drain any excess oil.

Arrange the empanadas on a serving platter and serve while hot.