• In large skillet, add oil and ground turkey. Cook 5-6 minutes then add onion and garlic. Cook thoroughly until no pink remains.
• Add chili powder, garlic powder, salt & pepper. Stir well. Add tomatoes, stir and cook over medium heat for 10-15 minutes, stirring occasionally. Add cilantro, stir and turn off heat. Let mixture cool.

While filling mixture is cooling, prepare dough:

• In large bowl, combine dry ingredients.
• Add butter cubes and cut in with pastry cutter to resemble small crumbs.
• Using your fingers, begin to squeeze together flour mixture as you slowly add 1 cup of cold water. Dough will be sticky.
• Remove dough ball from bowl and place on surface dusted with flour. Knead dough 2-3 times.
• Divide dough in half. Knead each half 4-5 times until smooth dough ball forms.
• Cut dough ball into 4 equal sections. Repeat with other dough ball.
• Cover with plastic wrap and let rest 20 minutes.

To make Large empanada:

• Take 1 dough section and cut in half.
• Roll out on floured surface into 6-inch circle.
• Fill half of dough circle with meat mixture. Wet bottom half of circle with water and fold dough in half.
• Seal with fingers by pressing down the edges. Complete seal by pressing firmly with tines of fork.

To make Smaller empanada:

• Take 1 dough section and roll out to 12 inch circle.
• With large biscuit cutter, cut circles out of dough.
• Repeat fill and seal process above.
• At this point you may freeze empanadas.
• Place on baking sheet and place in freezer until firm (about 2-3 hours). Wrap in plastic wrap and store in freezer bags for later use.

To bake fresh or frozen empanadas:

• Preheat oven to 400 degrees. Place on baking sheet lined with parchment paper. Brush tops with egg wash mixture. Bake 15 minutes. Rotate tray and bake additional 15 minutes or until tops are deep golden brown.
• Serve with jalapenos, salsa and sour cream.