Saute the sofrito briefly, then stir in the shredded chicken, tomato sauce, and adobo and cook until well combined. Let cool.

Place a spoonful of filling on each empanada disc.

Brush the edges with beaten egg, fold over, and crimp closed with a fork.

Heat the oil to 350F in a deep skillet.

Fry the empanadillas for 3 to 4 minutes until golden and blistered, turning once.

Drain on paper towels and serve warm.