Heat the water and butter together over low heat in a medium saucepan until the butter is melted. Allow to cool a few minutes, until cool enough to touch.

Mix flour, salt, and paprika in a large mixing bowl, making a well in the center. Pour the butter/water mixture into the center of the flour and mix with your hands until you get a wet, oily dough. I did this in my stand mixer with no problems whatsoever.

Shape dough into a disc, wrap in plastic wrap, and refrigerate for two hours or overnight.

To assemble to empanadas, break off about 20 golf ball sized balls of dough and roll them out in a thin, flat disc about 5 inches in diameter on a lightly floured surface. Place a couple tablespoons of warmed carnitas in the center of each disc of dough and fold over to make a half moon shape. Press edges firmly to seal them and crimp with a fork or your fingers. Place empanadas on a baking sheet lined with parchment paper.

Bake at 400 degrees for about 15-20 minutes or until golden brown.

In a food processor or blend, blend together the avocado, sour cream, and lime juice until smooth and creamy. Serve alongside the empanadas for dipping.