In a large mixing bowl, combine the flour and salt. Work in the shortening and butter, using your fingers. Work the egg mixture into the dough and knead until smooth. Form into a ball, cover with plastic wrap and refrigerate for 1 hour while making the filling.
In a large skillet heat the annatto oil over medium high heat and sauté the onion and bell pepper until softened and caramelized around the edges, about 5 - 6 minutes. Add the garlic and cook for another 3 minutes. Add the meat and cook until evenly browned. Add the remaining ingredients, lower the heat and simmer until the mixture thickens, about 5 - 7 minutes. Remove from the heat and cool on a plate before using. Adjust seasoning to taste.
Roll the dough out on a floured surface and cut into 3-inch rounds. Place about 1 tablespoon of filling in the center of each round, fold it I half, and press the edges together to seal. Crimp the edges of the pastry with a fork to seal.
In a deep fryer or large skillet, heat the oil to 375ºF. Fry the empanaditas in batches until golden brown. Drain on paper towels before serving.
Yield: Makes about 25
In a small heavy saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the oil into a jar, discarding the seeds, and keep covered in the refrigerator.
Use as directed in recipes.
Yield: 1 cup
In a small medium saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool.
Strain the annatto oil into the bowl of a food processor or blender, and add the lime juice, oregano, garlic, salt and cumin. Process the mixture on high to form a smooth paste. Pour into a glass jar and keep covered in the refrigerator until ready to use.
Yield: 1 cup