Chickpea and Asparagus Empanadas ~ Traditional Spanish Pasties recipes

Name: Chickpea and Asparagus Empanadas ~ Traditional Spanish Pasties recipes
Ingredients: 3 cups plain flour; 1.5 tablespoons vegetable fat, I used Trex; 1 cup warm water; 1 tablespoon baking powder; 1 teaspoon salt; 1 medium onion, finely chopped; 100 g ( 4 oz ) asparagus, chopped into 1 inch pieces; 1 pinch salt; 2 tablespoons oil; 1 clove garlic, minced; 200 g ( 7 oz ) tinned chopped tomatoes; 1 heaped tablespoon tomato puree; 1.5 teaspoons agave nectar; 2.5 tablespoons tamari or soy sauce; 1/2 teaspoon paprika; 1/4 teaspoon smoked paprika; 200 ml ( 7 fl oz ) water; 120 g ( 4.5 oz ) chickpeas, lightly crushed; oil