Melt the shortening in microwave-safe bowl until it becomes liquid, about 45 seconds. Pour the cold beer, salt and baking powder into the melted shortening and stir gently. Gradually add in the flour, stirring with a wooden spoon. You want to start kneading the dough and add enough flour so dough is no longer sticky. Cover with plastic wrap and chill for a good hour.
While the dough is chilling, combine chopped fruit with two teaspoons of granulated sugar, stir well to combine and set aside. I recommend transferring the dulce de leche caramel to a heavy storage bag or pastry bag, snip the corner of the bag, set aside until ready to use.
Preheat the oven to 395ºF, line cookie sheets with parchment paper or spray pans directly with Pam. When dough is ready, divide dough into 18 to 20 (1½ inch balls). On a flat floured surface, roll out the dough balls one at a time to about 4 inches, adding flour as needed. Fill one half with 1 tablespoon of chocolate chips, 1 tablespoon of caramel sauce and about 1½ tablespoons of fresh fruit. Leave a little space on the edge of the dough, fold over and pinch the edges together to seal. Transfer to cookie sheets.
Brush with egg wash and sprinkle with remaining raw sugar. Bake in preheated oven for about 30 minutes or until golden brown. Let the empanadas cool completely before storing in an airtight container. Empanadas can be frozen if you are not going eat within the next two days. Serve warm or at room temperature.
