Prepare the egg wash by mixing the egg wash ingredients and set aside.

Prepare the filling by mixing the filling ingredients and set aside.

Measure flour into a large mixing bowl.

Add brown sugar, salt, and baking powder; stir well to blend.

Add half the margarine and rub in with fingertips until well combined.

Cut in remaining margarine until particles are small.

Combine water, egg, and vinegar in a small bowl.

Beat slightly.

Add all at once to the flour mixture and stir with a fork until the dough holds together.

Form into a ball and wrap in waxed paper.

Chill for 30 minutes before using.

Roll out dough on a lightly floured surface to 1/8 inch thickness.

Cut into circles (cookie cutter or use the top of a glass) on ungreased baking sheets.

Spread a teaspoon of filling on one half of each pastry circle.

Moisten the edge of each pastry circle with water and fold over to create a half-moon shape.

Seal edges of each pastry with fork tines.

Cut slits in the top of each pastry for steam to escape.

Brush pastries with egg wash.

Bake at 400F for 15-20 minutes, or until golden brown.