To prepare the dough: Using a food processor, pulse the flour, sugar and salt about 6-8 times until combined. Add the butter pieces and pulse again (about 16 times) until the mixture resembles coarse cornmeal and butter pieces are about the size of peas.

Transfer the mixture to a large bowl then add ¼ cup of water at a time, stirring it in using a rubber spatula. Press the mixture against the sides of the bowl to form a dough until no small bits of flour remain (you may not need all of the water).

Turn the dough out on a clean work surface and divide in two. Form each dough into a ball then flatten to a 6-inch disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours (up to 2 days) before using.

To prepare the filling: Heat the oil over medium-high heat in a pan then add the onions. Cook until translucent, about 3-4 minutes, before adding the ground turkey. Cook for an additional 5-6 minutes until the meat is cooked through. Season with soy sauce then add the currants, potatoes and hoisin sauce and cook on medium heat for an additional 5-6 minutes, until the potatoes are completely tender. Adjust the seasonings to taste. Turn off the heat and allow to cool to room temperature before using. You can prepare the filling 1-2 days ahead of time.

To assemble the empanadas: Line 2 baking sheets with parchment paper and set aside. Roll out one of the refrigerated disks of dough on a lightly floured surface into an 18-inch circle about ⅛ of an inch thick. Cut out 5-inch disks (I used a bowl) and transfer them to the parchment-lined baking sheet. I got about 8 rounds from each disk--make sure you cut the rounds carefully since you won't be able to re-roll the scraps to make more rounds. Repeat with the remaining disks of dough.

To fill the Empanadas, add 1 - 2 tbsp of the meat mixture then fold one edge of the dough over to create a half moon. Crimp the edges with the tines of a fork. The empanadas can be refrigerated up to 3 days (or frozen up to 1 month) before baking.

To Bake the Empanadas, preheat your oven to 425 degrees F. Brush the tops of the empanadas with the egg and bake until golden brown, about 20 minutes. If frozen, it may take about 25 minutes. (If using the convection feature of your oven like I did, I baked mine for 21 min at 400 degrees F.

Serve warm or at room temperature. I served mine here with a simple mint chutney which I made by processing some mint leaves with fresh lime juice, grated ginger and water.