| 1 | Prepare pastry: in large mixing bowl, combine flour, salt, and baking powder. |
| 2 | Add cut-up margarine and mix together with fork or pastry blender until dough forms rice-sized bits. |
| 3 | Add a little cold water, stir, then add more water as needed just until dough forms a ball. |
| 4 | Turn dough onto a piece of wax paper and press it into a ball. |
| 5 | Refrigerate until filling is prepared. |
| 6 | Prepare filling: if using fresh fruit mixture, chop fruit, prepare, and set aside in bowl. |
| 7 | For meat filling, add oil to frying pan along with chopped onion and pressed garlic. |
| 8 | Saut?on medium heat for 3-4 minutes, stirring frequently. |
| 9 | Add crumbled ground beef and cook. |
| 10 | Add all other ingredients and stir. |
| 11 | If needed, add 1 or 2 tablespoons water. |
| 12 | Cook together 3 minutes. |
| 13 | Remove pan from heat and set aside. |
| 14 | To form empaņadas: lightly grease cookie sheet. |
| 15 | Work with a small portion of dough at a time. |
| 16 | Using a floured work surface, roll out dough to about 1/8" thickness. |
| 17 | Cut dough into rounds, about 4" in diameter. |
| 18 | Put a teaspoon of filling in the center of each dough round. |
| 19 | Fold half the dough over, covering the filling and making a half-moon shape. |
| 20 | Press a fork, dipped in flour, around dough edges to seal. |
| 21 | Brush top with a beaten egg for glaze. |
| 22 | Bake empaņadas in a 400°F oven fro 15 to 20 minutes, or until golden brown. |
| 23 | Serve warm. |
| 24 | To prepare ahead, cool on wire racks, then wrap airtight and freeze. |
| 25 | Makes 24 small empanaņdas. |
