Instructions: Mix cream cheese and 2 tablespoons of piloncillo until smooth. Gently stir in grapes. Set aside.

Sift baking powder, salt and flour into a mixing bowl. Add shortening and by hand or with pastry cutter. Mix in shortening to form a coarse meal. Add enough water to form a loose dough. Transfer to a floured surface and roll out dough until about 1/4 inch thick. Using a cutter or knife, make 12 4 inch rounds.

Place a large spoonful of filling on half of each dough round. Lightly wet edges with water and press to seal. Arrange empanadas on a baking sheet. Brush with melted butter, sprinkle remaining piloncillo on top and bake 15 to 20 minutes.

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