Baked Turkey Curry Empanadas

01Method

1. 1

   Combine flour and salt in a large bowl, then work cold butter into the mixture using a pastry blender or fork until pieces resemble small peas. Add ice water a couple of tablespoons at a time, mixing just until the dough holds together when pressed. Divide into 2 equal portions, wrap tightly in plastic, and refrigerate for at least 1 hour or up to 2 days.

2. 2

   Warm oil in a large skillet over medium-high heat. Sauté the onion, stirring regularly, until softened, about 4 minutes. Add 1 tablespoon of the curry powder and stir until aromatic, about 1 minute.

3. 3

   Add the ground turkey, soy sauce, and the remaining curry powder. Cook, breaking up any clumps, until the turkey is fully browned and cooked through, about 8 minutes. Take the pan off the heat and allow the filling to cool completely.

4. 4

   Heat the oven to 450°F (230°C) and line a large baking sheet with parchment paper. Working one dough portion at a time, roll it out on a lightly floured surface to about 1/8-inch thickness. Cut out rounds using a 3½-inch cutter, re-rolling scraps as needed, until you have 24 circles total.

5. 5

   Place a dough circle in your palm and add a heaping spoonful of filling to the center. Fold the dough over and press or crimp the edges closed with a fork. Arrange the finished empanadas on the prepared sheet, spacing them about ½ inch apart.

6. 6

   Whisk together the egg yolk and water, then brush the mixture over each empanada. Pierce each one with a fork to allow steam to escape. Bake until golden and crisp, 15 to 18 minutes, then let rest briefly before serving.

7. 7

   While the empanadas cool, prepare the dipping sauce by combining the mayonnaise, yogurt, and mango chutney; serve alongside.