2 tbsp vegetable oil
1 tsp annatto seeds
300g plain flour
pinch of salt
185g butter, cold
iced water (as required)
Method:
Heat the oil in a heavy-bottomed pan and add the annatto seeds. Stir continuously for 2 minutes, or until the oil becomes a dark red then take off the heat and strain out the seeds. Transfer the oil to a heat-proof bowl and set aside to cool completely.
Sift the flour and salt into a separate bowl then cube the butter and cut in with two knives or a pastry blender. Keep mixing until the combination resembles coarse meal then add the annatto oil and cut to combine. Now, whilst stirring the dough, add the iced water a little at a time until the mixture comes together as a ball.
Knead the dough lightly on a floured surface then wrap in clingfilm (plastic wrap) and chill in the refrigerator for at least 2 hours before use (the dough can also be frozen and thawed for later use).
Subject: Patty Dough 
