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1
In a large mixing bowl, combine the flour and salt.
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2
Work in the lard and butter, using your fingers.
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3
Work the egg mixture into the dough and knead until smooth.
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4
Form into a ball, cover with plastic wrap and refrigerate for 1 hour while making the filling.
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5
In a large skillet heat the Annatto Oil over medium-high heat and saute the onion and bell pepper until softened and caramelized around the edges, about 5 to 6 minutes.
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6
Add the garlic and cook for another 3 minutes.
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7
Add the meat and cook until evenly browned.
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8
Add tomato sauce, Annatto Paste, green olives, raisins, vinegar, sugar, salt, and Essence.
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9
Lower the heat and simmer until the mixture thickens, about 5 to 7 minutes.
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10
Remove from the heat and cool on a plate before using.
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11
Adjust seasoning, to taste.
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12
Roll the dough out on a floured surface and cut into 3-inch rounds.
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13
Place about 1 tablespoon of filling in the center of each round, fold it in half, and press the edges together.
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14
Crimp the edges of the pastry with a fork to seal.
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15
In a deep-fryer or large skillet, heat the oil to 375 degrees F. Fry the empanaditas in batches until golden brown.
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16
Drain on paper towels before serving.
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17
In a small heavy saucepan, heat the olive oil over medium heat.
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18
Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes.
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19
Remove from the heat and allow to cool.
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20
Strain the oil into a jar, discarding the seeds, and keep covered in the refrigerator.
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21
In a small medium saucepan, heat the olive oil over medium heat.
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22
Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes.
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23
Remove from the heat and allow to cool.
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24
Strain the annatto oil into the bowl of a food processor or blender, and add the lime juice, oregano, garlic, salt and cumin.
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25
Process the mixture on high to form a smooth paste.
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26
Pour into a glass jar and keep covered in the refrigerator until ready to use.
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27
Combine all ingredients thoroughly.
