To prepare the empanada dough, in a large bowl, stir together the flour and salt. Add the beef fat and margarine and mix by hand until well incorporated. Slowly add the water and continue mixing until a ball forms, then knead the ball until smooth. Shape the dough into a log and let the dough rest in a plastic bag for 10 minutes. 

Cut the dough into 1/2-inch slices. Roll out each slice thinly and cut out rounds using a 3-inch round cutter. Using your fingers, pinch the dough around the outside of the round and pull to create a wall around the edges of the open empanada. Store the shells in a cool place until you are ready to fill them.

To prepare the empanada filling, in a small fry pan, toast the fennel seeds until fragrant. Let cool, then grind the fennel seeds and season with salt and pepper.

Preheat the oven to 375°F.

Fill each empanada shell with 4 cubes of mozzarella and Gouda cheese and a pinch each of Parmesan and fennel. Top with the dried plums and bacon. Place on a baking sheet and bake until golden brown, 10 to 15 minutes.

Remove from the oven, drizzle with the Luminous wine reduction and serve.

Pour the wine into a small saucepan and add the sugar, orange rind and orange juice. Bring to a simmer and cook, stirring to dissolve the sugar, until reduced by half.