In a food processor, add flour and salt, and pulse a few times to combine.

Add the butter and pulse until the butter is the size of peas.

Add the milk and egg and pulse until a crumbly dough has formed.

Turn the dough out onto the counter and knead gently until the dough forms a cohesive ball.

Divide the dough into two equal balls and flatten them slightly into a disk. Wrap in plastic and chill in the fridge for at least an hour, or overnight. You can also use the dough right away, but it’s easier to work with if it’s chilled.

In a small bowl, mix together all the spices.

Store in an airtight container

In a skillet over medium heat, add oil, ground turkey and minced onion. Stir often, until the turkey is cooked through.

Add in 2 Tbsp of the homemade taco seasoning, water and salt. Cook until most of the water is gone. You don’t want the filling to be completely dry. If too much water is cooked out, you can always add a few Tbsp’s of salsa to the meat.

Set aside and allow to cool before making the empanadas.

On a lightly floured surface, roll the dough out until it’s about an 1/8 inch thick.

Cut 10-12, 5 ½ inch circles in the dough. You might need to re-roll the scraps to get 10-12 circles. Just be careful, the more you work the dough, the harder it can be to roll out again (it will shrink back if overworked. If that happens, just let the dough rest for 15 minutes or so before working again).

Place 2-3 Tbsp’s of taco filling on one half of each circle. Top with 1 Tbsp of shredded cheddar cheese.

Dip one finger in some water and wet the edges of half the circle of dough.

Fold the dough in half and gently seal by pinching all around the edges. You may need to go over it a few times. Then, gently press the tines of a fork over the pinched edges to create a nice detail and to help seal further.

Preheat the oven to 350°F.

Pop the empanadas into the fridge for about a half hour while the oven preheats.

Line a baking sheet with parchment and set aside.

In a small bowl, whisk the egg with a splash of water.

Remove the empanadas from the fridge and place them on the prepared baking sheet.

Cut two small vent holes in the top of each empanada.

Brush each empanada with the egg wash.

Bake for 20-25 minutes. until they are golden brown.

Serve warm with sour cream and salsa.