In a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grape sized pieces. You should still be able to see chunks of fat. Stir in t he iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week. Mix together the cream cheese and grated cheese. Stir together the guava paste and lime juice. Combine the sugar with the cinnamon. Set the three mixtures aside. On a lightly floured board, roll the dough out to a rectangle about 16 x 11 inches and 1/8inch thick. With the tip of a sharp paring knife, cut out six 5-inch circles, using a pot as a guide. Remove the dough scraps. Spread the cheese over half of each circle and then top with the guava, leaving a 1/2-inch border along the edge. Brush the edges with some of the beaten egg and then fold the dough over to enclose the filling. Seal the edges by pressing the top to the bottom with the tines of a fork. Chill at least 30 minutes before baking. Preheat the oven to 350 degrees. Place the empanadas on a baking sheet and brush the tops with the egg wash. Sprinkle with the cinnamon sugar. With a sharp knife, cut three small slits in the top of each for steam to escape. Bake 30 minutes, or until the dough is golden. Transfer to a cooling rack to cool slightly. Serve warm. >From Too Hot Tamales Show # 6171 Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" on Mar 21, 1997