Taco Empanadas

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1. 1
   Brown turkey in a large skillet breaking it into smaller pieces as it cooks.
2. 2
   When no longer pink add dry seasoning and mix well.
3. 3
   Add the onion, pepper, water and tomato sauce and cover.
4. 4
   Simmer on low for about 15 minutes, uncover and simmer until dry, about 8 to 12 minutes. You don’t want any liquid remaining, it will make the dough soggy.
5. 5
   Preheat oven to 375F.
6. 6
   Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
7. 7
   In a medium bowl combine the flour, baking powder and salt and whisk well.
8. 8
   Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
9. 9
   Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
10. 10
    Place on a floured work surface and roll the dough out until it’s very thin. Cut circles about 4-3/4 inches (I used a small work bowl turned upside down) cut out as many rounds as you can.
11. 11
    With the remaining dough, roll out and form into more rounds. I got 10 altogether.
12. 12
    Place 2 tablespoons of the meat mixture on each round topped with 1/2 tablespoon cheese.
13. 13
    Brush the edges with egg wash then fold the edge over and crimp with a fork.
14. 14
    Transfer to the baking sheet and brush the tops with egg wash.
15. 15
    Bake in the center of the oven for 22 minutes, or until golden