Venezuelan Black Bean and Cheese Domino Empanadas

Name: Venezuelan Black Bean and Cheese Domino Empanadas
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup (120 grams) minced white onions; ½ cup (50 grams) minced leek (white and light green parts only); 1 aji dulce, sweet Caribbean pepper or serrano pepper, ( seeded and minced (I used a jalapeno)); 1 large clove garlic (minced); 1 teaspoon ground annatto (achiote) or Bijol; 1 ½ teaspoons ground cumin; 1 tablespoon tomato paste; 1 tablespoons Worcestershire sauce; 2 (15-ounce / 430-gram) cans whole black beans, (drained and rinsed); 1 teaspoon fine sea salt (or to taste); ¼ teaspoon freshly ground black pepper; 6 ounces (170 grams) queso blanco or mozzarella cheese, (shredded); 3 cups plus 2 tablespoons (440 grams) precooked yellow cornmeal (masarepa or harina pan), plus more as needed; 1 teaspoon fine sea salt; 3 cups (720 ml) hot water, about 115°F, plus more as needed; Vegetable oil (for frying)