Instructions: Make the Empanada Dough: Combine flour, baking powder, and salt in the bowl of a food processor fitted with the steel blade. Add lard and butter, and pulse until it is the texture of coarse meal. With the processor running, slowly add enough water to form a firm dough. Transfer to a lightly floured work surface, and knead until the dough comes together and is smooth. Wrap dough in plastic wrap, and chill for 1 hour.

In a medium bowl, combine the membrillo, guayaba, and mamey. Gently fold in the cream cheese, trying to retain the 1/2-inch pieces. Cover bowl with plastic wrap, and place in freezer for 15 minutes.

Fill a small bowl with cold water. Roll out dough to a 1/8-inch thickness. Using a 5-inch plate as a template, cut out 24 circles. Spoon about 1/4 cup chilled filling into center of a circle, leaving a 1/2-inch border. Brush border with cold water. Fold the dough over, stretching it slightly, to form a half-moon shape. Beginning at one end, press the edges together to seal, while trying to remove any air pockets. Press again to ensure that empanadas are well sealed. Using a fork, crimp edges to form a decorative edge. Repeat with remaining circles.

Brush the empanadas with egg wash, and refrigerate for at least 1/2 hour but no longer than 1 day. (Once filled, the empanadas may be frozen and fried later.)

Heat 4 inches of peanut oil in a large, deep saucepan to 375 degrees. Fry empanadas in batches, until puffed and browned and filling is bubbling inside, about 3 minutes. Remove, and immediately sprinkle heavily with confectioners sugar. Serve immediately.

This recipe yields about 30 empanadas.

Yield: 30 empanadas

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