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For the dough:
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Sift the flour into a big bowl and make a well in the middle.
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Rub the yeast into the flour with your fingers.
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In a small bowl, mix the water and the salt.
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Now, using your fingers or a wooden spoon, start gradually adding the water into the bowl of flour and mixing it into the flour-yeast mixture.
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Keep on working with your fingers or spoon until you have added enough water and all the flour has been incorporated and you have a shaggy ball of dough.
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On a clean counter top, knead the dough for approximately 10 minutes You could do all the above using a stand mixer as well.
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In that case, mix the ingredients with the paddle attachment until mixed and then switch to a dough hook and knead on low for about 6 minutes.
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Clean and oil the big bowl you used for mixing and place the kneaded dough into it.
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Cover it with a napkin or piece of linen and keep it in a warm, draft-free place for approximately 40 to 50 minutes.
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While its rising, prepare your filling.
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Once risen, turn the dough back into a floured counter and cut it in half.
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Cover one half with the napkin to prevent drying.
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Roll out the other half of the dough using a rolling pin.
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You can use a piece of wax paper over the counter, it will make it easier to move the dough around.
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Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round.
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Roll it to about 1/10-th of an inch thick.
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Preheat oven to 400 degrees F.
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Cut several 4 circles from the dough, using a round cutter or the bottom of a round bowl of similar dimension.
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Place a tablespoonful of the filling (recipe below) on one side of each circle.
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Fold the other side of the dough over the filling to make a half moon shape and pinch the edges together to seal tightly.
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Repeat until you have finished with all of the dough and all of the filling.
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Beat the egg in a small bowl.
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Brush the tops of the dough with the egg wash.
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Place empanadas onto an ungreased baking tray(s).
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Bake for 20-25 minutes, rotating trays halfway through, till golden brown.
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For the filling: In the meantime while waiting for dough to rise, heat oil in a large skillet over medium heat.
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Once hot, add the onions and garlic and saute over medium heat until onions are limp but not brown and both ingredients are cooked through, about 3-5 minutes.
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Add jalapenos, red chili flakes, coriander powder, cumin and ground turkey.
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Stir to combine well.
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Stir in mushrooms.
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Allow meat mixture to simmer on medium-high heat, uncovered for about 3-4 minutes (the meat and the mushrooms will release some liquid for the meat to cook in).
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After the moisture is nearly all evaporated, let it fry itself in its own rendered fat until the meat is browned.
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Add salt and pepper.
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Remove from the heat and stir in feta and mix to combine.
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Allow the filling to cool completely before filling the dough.
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Dough recipe adapted from the Daring Bakers Challenge Page.
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Filling recipe, my own.
