1. Remove the dough from the refrigerator. Dust a work surface and a rolling pin with flour. Roll out the pastry 1/8 inch thick, sprinkling with additional flour as necessary to keep the dough from sticking. Use a pastry brush to dust away any excess flour. Cut circles from the dough using a 5-inch round pastry cutter.
2. Place 2 to 3 tablespoons of the meat mixture on the center of each round. Brush the edges of the pastry with the beaten egg and fold over the filling. Use a fork to crimp the edges of each patty closed.
3. Brush the top of each patty with the annatto oil mixture and then with the remaining egg. Using your fork, poke a few air vents in the top of each patty.
4. Place the patties on an ungreased baking sheet and place in the refrigerator for 15 minutes so that the butter in the crust becomes firm. Once baked the butter will melt and release steam to create a flaky crust. Preheat the oven to 425ºF. Bake the patties until lightly browned, about 15 to 20 minutes. Serve warm.
The patties may be frozen, uncooked, in a well-sealed container or zip-top plastic bags, for up to 3 months. To cook, place the frozen patties in a preheated 425ºF oven and bake for 30 to 40 minutes, or until golden brown.