Maamouls stuffed with Turkish delight

Maamouls are delicious Middle Eastern shortbread pastries usually filled with dates, pistachios or walnuts. After seeing a box of Turkish delight stuffed maamouls in my local Asian grocery store,  I was inspired to try and recreate the recipe at home as a change from the date or apricot versions I usually bake.
The traditional way to make maamouls is to form a ball of pastry, make an indentation for the filling and then seal them up. I did try that way initially, unfortunately because the pastry is quite flaky it didn't have enough structural integrity to hold in the molten Turkish delight and the result was an explosion. Not one to be beaten, I thought I'd try again, this time making the pastry a little moister than usual and cut it into circles to fill empanada style. 

Ingredients (makes 25-30 maamoul)

250g self raising flour
150g semolina
1 tsp baking powder
100g margarine
1 tablespoon rose water
100ml milk (or water)
200g Turkish delight (around 8 cubes, each cube cut into smaller pieces) 

Preheat the oven to 150C

1. In a large bowl mix the flour, semolina and baking powder, and then rub in the margarine until you get a breadcrumb consistency
2. Add the rosewater and slowly pour in the milk, you may not need the whole 100ml
3. Mix until you get a firm dough
4. Flour your work surface and roll out the dough until it is around 5mm thick and cut out circles (I used 68mm diameter circle cutters - I only know this because the size is printed on the side!)
5. Add 2 small cubes of Turkish delight to the centre of each pastry circle, folding the sides to make a neat little parcel

6. Pinch the edges together tightly to ensure that the filling doesn't spill out

7. Bake the maamouls at 150 C for around 30 minutes, or until they are golden brown
8. Allow to cool and give a light dusting with icing sugar or cinnamon

Eat!!