Add ice cubes to water to prepare ice cold water.
In a bowl mix together flour, baking powder and salt.
Add cold butter cubes and rub until the butter pieces are broken to pea sized pieces.
Add cold water to make a crumbly dough. Add extra water only if it is too dry.
Cover with a wrap and set in the fridge until the filling is ready.
Heat oil in a pan and add onions and spring onions.
When golden add tomatoes and mushrooms.
Add all the spices and salt and cook covered until done.
The filling must be very dry. Add coriander leaves and allow it to cool completely.
Preheat oven to 200°C.
Divide the dough into four equal portions.
Roll each portion into a slightly thick disc.
Place filling on the half and fold over the other half on the filling.
Press edges with a fork to seal.
With a knife make small hole on top of the empanadas.
Brush the top with milk.
Bake for 30-40 minutes or until the top is golden.
Serve hot.
