Sift the flour with a pinch of salt into a mixing bowl or place in a food processor and mix once or twice. Rub in the margarine and shortening until the mixture resembles fine breadcrumbs or work in food processor being careful not to over mix.
Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well and chill for 20 to 30 minutes.
Brown the ground meat well and drain away as much of the fat as possible until the onion is soft. Add to the meat, then add the cocoa, flour, spices, oregano and seasonings.
Stir well and cook briefly before adding the chilies, parsley and the tomatoes. Cook slowly for 10-15 minutes. Add the nuts and the olives and allow to cool. Roll out the pastry on a floured surface.
Cut the dough into 4-inch rounds. Place about 1 ½ tablespoons of filling on the dough circle. Fold over and press to seal.
If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, rick several holes on the top of the empanada to allow the steam to escape.
Mix the glaze ingredients together. Place empanadas on a baking sheet and brush with the egg glaze. Bake at 425 for 15-20 minutes or until golden brown.
If you like, you can freeze this. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees.
