In a medium-sized bowl, mix together the flour, sugar, and salt.

Using a pastry blender or two knives, cut margarine into flour mixture until coarse crumbs form.

Add cold water (I put some water with a few ice cubes in a small bowl and used that), one tablespoon at a time, tossing with a fork, until a dough forms.

Shape into a ball, wrap in plastic wrap or a plastic bag, and chill for at least one hour or overnight.

Prepare the filling while dough chills. Mix all filling ingredients together in a small bowl.

Preheat oven to 400-425 degrees Fahrenheit (200-215 degrees Celsius).

On a floured surface, using a floured rolling pin, roll dough into a large rectangle. With a round cutter, cut dough into circles. You might want to roll the circles slightly so the dough will be easier to work with.

Spoon one and a half to two tablespoons of filling in the center of each circle. Brush a thin line of beaten egg around the dough edges. Fold dough over to form a half-circle empanada shape. Using a fork, press edges to seal.

Brush empanadas with remaining egg, mixed with sugar and cinnamon. Place on a baking sheet lined with Gefen Parchment Paper.

Bake until lightly golden, about 15 minutes. Cool slightly. Dust with confectioners’ sugar if desired.