1/2 cup margarine, cut into 8 pieces
1/2 cup shortening, cut into 8 pieces
3 cups flour
1 teaspoon baking powder
1/2 tsp salt
1 cup sugar
1/2 cup chopped nuts
1 teaspoon orange zest
1 beaten egg
2-4 Tablespoons orange juice
1 egg + 1 Tablespoon water, lightly beaten
Fillings of choice
Pulse the flour, baking powder, salt, sugar, nuts and orange zest in the food processor until well combined. Add the margarine and shortening and pulse until mixture resembles a coarse meal.
Add the beaten eggs and pulse until combined.
Remove the mixture from the food processor and pour it into a large bowl. Sprinkle with two tablespoons of orange juice and mix until it comes together into a ball. If the dough seems dry add the remaining orange juice.
Divide the dough in half and roll each piece out between two sheets of parchment paper. Stack the dough, with parchment attached, on a large cookie sheet and chill for at least 30 minutes, or until firm.
Remove dough from the refrigerator and cut into circles using a round cutter or the mouth of a drinking glass. Fill each circle with a small amount of filling. (For 2 inch circles use about a teaspoon of filling). Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven.
Bake at 350 until they are slightly firm to the touch, about 11 minutes.