Put 2 cups of all-purpose flour and 3/4 teaspoons of kosher salt in a large bowl.

Add 1/4 cup of vegetable shortening. Cut the cold butter with a butter knife and place it in the flour.

Pour milk and beaten eggs into the bowl. Form the dough into a ball by kneading it with your hands. Cover with plastic wrap and refrigerate until the filling is ready.

Add 1/2 pound of ground beef to a skillet and heat over medium heat. Once browned, remove from heat and use a slotted spoon to transfer the fat to a bowl.

In a small saucepan, place diced russet potatoes, fill with water and bring to a boil. Drain when tender and add to the skillet.

Over medium heat, sauté carrots and onion for 5 minutes. Return cooked ground beef to the skillet and sprinkle with minced parsley, curry powder, cayenne pepper, paprika, and salt.

Add lime juice and chicken broth. Let simmer for three minutes. Remove skillet from heat and set aside.

Mix sour cream, diced tomato, red onion, red bell pepper, cilantro, salt, cayenne pepper, and cumin together. Refrigerate.

On a lightly floured surface, roll out the dough thin and flat. Divide into 4 1/2 inch diameter rounds.

Fill each round with beef filling, fold and press edges to seal. Chill filled empanadas for 3 to 6 hours in a zip-top bag.

Heat 2 cups of oil in a saucepan over medium heat. Cook 4 empanadas at a time for 5 to 7 minutes, flipping halfway through. Place cooked empanadas on parchment paper and serve with seasoned sour cream.