In a large bowl, combine the flour, vegetable shortening, and butter. Use a pastry blender to mix together until crumbly.
In a separate bowl whisk together eggs, milk, salt and olive oil until combined.
Pour the egg mixture into the flour mixture and knead until it forms a dough ball. Wrap the dough ball in plastic wrap and place in the refrigerator for at least 30 minutes.
Place a large skillet over medium heat and add the ground beef, potatoes, carrots, onions, parsley, curry powder, paprika, salt and cayenne pepper. Sauté until all of the vegetables are tender and the beef is cooked through.
Then add the chicken broth and lime juice to the pan. Simmer until all of the liquid has evaporated.
Once the dough is chilled, roll it out on a lightly floured surface into a 12-inch diameter circle. Cut out 8 four-inch circles using a biscuit cutter.
Place a large spoonful of the beef mixture in the center of each circle, fold over and crimp the edges with your fingers or a fork to seal it shut.
Deep fry the empanadas in the oil for 18-20 minutes until golden brown. While the empanadas are frying, make the seasoned sour cream by mixing together all of the ingredients in a small bowl and refrigerate until ready to serve.
Once done, remove from the stove and let cool for 5 minutes before serving with the seasoned sour cream on the side.