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1
In small bowl, with pastry blender or 2 knives, cut margarine into flour until mixture resembles corn meal; sprinkle with ice water and, using fork, mix to form soft dough.
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2
Roll dough between 2 sheets of wax paper to form rectangle about 1/4 inch thick; remove paper and use 2-inch diameter plain or fluted cookie cutter to cut dough into rounds.
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3
Roll scraps of dough and continue cutting until all dough has been used (should yield 24 rounds).
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4
Combine pork (or ham), cheese, mustard, and red pepper in small bowl and set aside.
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5
Preheat oven to 375F (190C).
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6
Beat egg white lightly and brush an equal amount onto each pastry round.
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7
Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon) onto center of each round; fold pastry over, turnover -fashion, to enclose filling.
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8
Press edges of dough together to seal.
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9
Transfer turnovers to nonstick cookie sheet.
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10
Add milk to egg yolk and beat lightly; brush an equal amount of mixture over each turnover and sprinkle each with a dash of paprika.
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11
Bake until turnovers are golden brown, 15 to 20 minutes.
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12
Transfer to warmed serving tray; garnish with red pepper strips and cilantro.
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13
Chili sauce or salsa can be served as a dipping sauce.
