Combine flour, white sugar, baking powder and salt. Mix the dry ingredients using a wire whisk.
Add in the pieces of butter to the dry ingredients and mix them until the butter is well mixed 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 bowl lined with paper towels to drain excess oil, Then transfer to a plate and serve.