Mix cubed strawberries with 2 tablespoons granulated sugar and set aside for 30 minutes.
Preheat the oven to 400 degrees F.
Combine the cream cheese, grated ginger and remaining teaspoon granulated sugar in a bowl. Mix well.
Place an Empanada Disc on the counter, then spoon 1 tablespoon cream cheese mixture in the center. Add 3 to 4 strawberry cubes on top. Close by hand or with a fork. Repeat with remaining discs and filling.
Bake until browned, about 10 minutes. Sprinkle powdered sugar on top. Serve warm or at room temperature.
Yield:about 24 discs
Stir flour and salt together in a bowl.
Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
Place dough on a floured surface and roll into desired thickness before cutting. Use a 3-inch round cutter for the discs.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.