In a large pan, heat oil and saute onion and garlic until the onion are soft. Then add in the the corned beef, carrot, water and potatoes then stir.

Simmer for at least 5 minutes then add the cabbage and season with salt and pepper. Simmer again for another 2 minutes and turn off heat.

In a bowl, put the corned beef mixture and add in grated cheese and spring onions. Mix well until well blended. You can also add in the chili pepper flakes to make it spicy. Set aside and let it cool.

Combine flour, white sugar, baking powder and salt. Mix the dry ingredients using a wire whisk.

Add in the butter to the dry ingredients and mix them until the butter is well blended with the flour mixture.

Add in the water and knead until the mixture turns into a smooth dough.

Grab about 4 tablespoon of dough and form it into a ball. Do the same for the rest of the dough.

Put in the refrigerator for about 20 minutes. In the meantime prepare a clean surface, like a chopping board, and dust with flour.

Get a piece of dough and press it on the surface of the chopping board until it become flat.

Using a rolling pin, flatten it further until thickness become at least half a centimeter thick.

Place 4 tablespoon of filling on the center of the flattened dough.

Fold the dough and seal the round edges by crimping or folding it.

You can also seal the edges by pressing a fork. Do the same for the rest of the dough and filling.

In a deep frying pan, heat oil about 3 cups and deep fry the empanadas for 3 to 5 minutes or until the empanadas turns golden brown.

Place the empanadas in a plate lined with paper towels or wire rack to drain excess oil, Then transfer to a plate and serve.