• All ingredients ready? Let's begin!
  

Filling

• In a heavy sauté pan over medium-high heat, add the oil, onions, and carrots. Cook until the onions start to soften, approximately 3 to 5 minutes. Add the turkey, chili powder, salt, and pepper.
  
• Cook until the turkey is browned and no longer raw, approximately 7 minutes. Use a spoon to break the meat up.
  
• Stir in the olives and raisins. Then, add ½ cup of tomato puree and the Worcestershire sauce. Turn the heat down and simmer for 10 minutes, adding more tomato puree if the filling becomes too dry.
  
• Remove the pan from the heat and cover. Allow this to cool completely. You can also refrigerate the filling and use it later or within a couple of days.
  

Pastry

• In the bowl of a food processor, add the flour and salt. Pulse just to combine. Add the diced butter and pulse until the mixture starts to resemble coarse sand or small peas.
  
• Add the ice water, 1 tablespoon at a time, and pulse just until the dough comes together into a ball — not too wet.
  
• Dust a flat work surface with flour, knead the dough with your hands and shape it into a flat disc that is about ¾ inch thick. Wrap the disc in plastic film and refrigerate for 1 hour or longer.
  

Assembly & Baking

• Preheat your oven to 375°F. Line a baking sheet with parchment paper or grease with oil.
• Lightly dust a flat work surface with flour. Divide the dough into 8 equal-sized balls.
  
• Dust the balls of dough with flour to prevent them from sticking. Roll each ball into ⅛ inch thick circles.
  
• Place 2 to 3 tablespoons of turkey filling on one half of the pastry, leaving enough room to fold the dough over the filling and to seal the edges.
  
• Fold the empty side of dough over the filling to form half-moons.
  
• Seal the edges well by crimping with your fingers or using the tines of a fork.
  
• Place the empanadas on the lined sheet pan. Using a sharp knife, cut a small X in the top of each packet to allow steam to escape.
  
• Brush the tops and edges of the empanadas with the egg and water mixture.
  
• Place the pan in the oven and bake until golden brown, approximately 25 minutes.
  
• Serve while hot with your favorite sides.