Combine all dry ingredients in a bowl. Cut in margarine and shortening until mixture resembles pea-size crumbs. Add water a tablespoon at a time. Mix well.
Form dough into a ball and chill for 30 minutes. Roll out dough into a rectangular sheet and roll to resemble a log. Cut crosswise into 16 portions (at 40 grams per piece). Roll out each portion into flat rounds.
Combine filling ingredients in a pan and bring to a simmer. Set aside to cool down.
Top with a tablespoon of corned beef filling and fold-over dough to cover filling. Seal edges with a fork. Deep-fry in hot oil until golden brown in color.