Dough for Empanadas (puerto Rico)

Makes 12 3-inch empanaditas or 4 6-inch empanadas. Measure the masa harina into a bowl and pour the boiling water over it, stirring vigorously with a wooden spoon. Let cool. When cool, sift in the flour, salt, and turmeric. (If using achiote oil and not ground turmeric, wait until the end of step 2 to add the oil.) Mix well into the masa harina. Add half the beaten egg. When the egg has been incorporated, add the melted butter and achiote oil. Knead briefly to blend the dough. Roll out between sheets of floured wax paper to a thickness of 1/8 inch. Using a glass or cookie cutter, cut into 3-inch circles. Place the filling in the center of each circle. Brush the remaining beaten egg around the edges of the circles. Fold the circles in half over the filling and firmly press the edges together. Brush the top of the joining edge with the beaten egg, fold the edges over, and press down to seal. Flute the edges. Fry in deep oil heated to 370 degrees until they are golden brown. Remove from the oil with a slotted spoon and place them in a hot oven on paper towels to drain. Keep in a hot oven until all the empanadas have been fried, then serve. They can be made earlier in the day and reheated in the oven just before serving. Note: If baking the empanadas in the oven instead of deep frying, place them on a buttered 11 x 17-inch baking pan. Brush the tops completely with the beaten egg and bake in a preheated 375-degree oven for 30 to 35 minutes or until the tops are golden brown. Filling for Empanadas 1/2 pound finely chopped or processed beef, lamb, mutton, or pork 2 tablespoons achiote oil or margarine 2 tablespoons finely chopped scallions 1 garlic clove, through the press 1 tablespoon thinly sliced celery 2 tablespoons chopped green bell pepper 1 tomato, peeled and chopped, or 1 tablespoon tomato paste 1/2 teaspoon mustard seeds 1/2 teaspoon ground clove Salt and freshly ground black pepper to taste Chili pepper to taste 1 cup water Fry the meat in the oil, stirring until lightly browned. Add all the other ingredients to the pan. Stir thoroughly and simmer on very low heat, covered, for at least 40 minutes, adding more water if needed. Reduce the sauce so that the mix is soft but not runny, being careful not to burn the ingredients. Remove the pan from the heat and follow the directions above for filling empanadas. NOTE: The filling can be made in advance, placed in a bowl in the refrigerator, and reheated with a little water when needed.