Dough: In food processor, combine flour, baking powder and salt; add butter and pulse until mixture is crumbly. Slowly add chicken stock and 1 egg, pulsing until thick ball of dough forms; transfer dough to small bowl. Cover and refrigerate for 30 minutes.
Filling: Heat oil in large nonstick skillet set over medium-high heat; cook onion, garlic, tomato paste, cumin, coriander, cinnamon, smoked paprika and chili flakes for 3 to 5 minutes or until softened and fragrant. Add ground beef; cook for about 5 minutes or until browned. Stir in crushed tomatoes, mixed vegetables, corn, peas, capers, vinegar and salt; reduce heat and simmer for about 10 minutes or until mixture is thickened and most of the liquid has evaporated. Stir in parsley. Remove from heat and set aside; let cool.
Preheat oven to 375°F (190°C). Line baking sheet with parchment paper. In small bowl, beat remaining egg with 1 tsp (5 mL) water. Set aside.
On lightly floured work surface, roll out dough to ¼-inch (1 cm) thickness. Use 5-inch (13 cm) round cutter to cut out 12 rounds, re-roll dough and cut out 4 more rounds. Place scant ¼ cup (60 mL) vegetable and beef filling in centre of each circle; brush edges with egg wash mixture. Fold over; seal edges by pressing dough with back of fork. Transfer to prepared baking sheet; brush top of each empanada with thin layer of egg wash. Bake in centre of oven for 18 to 20 minutes or until tops are golden brown.
Tip: Freeze empanadas in airtight container if desired; bake frozen empanadas for 30 to 40 minutes.
