Empanadillas

(Spanish pork pasties). In a saucepan, heat the water, salt, margarine and oil. Once it boils, take from the stove and add all the flour at once, mixing vigorously with a wooden spoon, then add the egg and mix in. Take the dough from the pan and knead on a work surface sprinkled with flour, adding more flour as necessary. Make the dough into a ball, cover with a clean cloth and leave for half an hour. In the meantime, prepare filling: In a frypan heat the oil and add the onion, finely chopped, stirring until it turns transparent. Then add the tomatoes, peeled, cored and roughly chopped, and allow to cook until soft. Add the pork, cook for a further 5 minutes or until the oil separates from the stewed tomato, season to taste. When the dough is ready, roll out thinly on the work surface and cut into 12 cm circles. Place one spoonful of the filling in the middle of each circle, fold in two to form a semicircle and pinch the edges to close. Deep fry in olive oil until golden and drain on paper towels.