FILLING PREPARATION
Remove the skin, fat, and bones from the turkey. Place it in a pot, cover with water, and add 1 teaspoon of salt. Cook until tender. Reserve the cooking liquid. Let cool, then cut the turkey into small cubes.

Heat a skillet with olive oil and sauté the garlic and onion together.

Add the spices and turkey, and cook for 2 minutes, being careful not to burn the spices.

Add the tomatoes and tomato sauce. Heat thoroughly, add a little more salt if needed, and let cool.

DOUGH PREPARATION
In a bowl, mix the turkey broth with salt, white wine, vinegar, and the beaten egg.

In a large bowl, add the flour. Using your fingers, work the butter into the flour until it forms small crumbs.

Add the turkey broth mixture, mix, and knead until a ball forms. Chill in the refrigerator for about 1 hour, but don't let it get too hard.

Divide the dough into 16 balls, about 100 grams each.

Roll out each ball with a rolling pin to form disks about 6 inches (15 cm) in diameter.

FILLING THE EMPANADAS
Place the dough disks on the table.
Spoon the filling into the center of each disk.

Add a piece of hard-boiled egg and an olive to each disk.

Brush a little water around the edges of the disks.

Fold the disks in half to form a half-moon shape.
Fold the sides to seal, forming an envelope shape.

Brush the tops of the empanadas with beaten egg.

Preheat the oven to 450°F (232°C).
Bake the empanadas for about 25 minutes or until golden brown.

If you prefer, you can also fry the empanadas.
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