Combine dry ingredients, cut in margarine so the mixture is crumbly + add in last three ingredients. Roll into little balls (size of a walnut) and then flatten into 4" circles. Makes about 15 empanadas. Or just buy frozen puff pastry sheets, lots easier.
Cut potatoes into small cubes and boil with onion until tender. Combine potatoes, onion and pepper in skillet with a little oil and get 'em sizzling. Add corn and seasoning cook for 4-5 more minutes until everything's mixed together and a little mushy. Scoop a spoonful of filling onto half of each pastry and fold over to make a pocket.