In a food processor, combine flour and salt. Add cold butter, pulsing until it resembles coarse crumbs. Next, pulse in milk and an egg until just combined. Chill the dough in the fridge for 1 hour.

While the dough chills, heat canola oil in a skillet. Sauté ground turkey and minced yellow onion until browned. Stir in the spice mixture and water, simmering until thickened. Allow to cool completely.

Roll out the chilled dough to about 1/8-inch thick. Cut into 5 1/2-inch circles. In the center of each, place 2-3 tablespoons of cooled turkey filling and 1 tablespoon of shredded cheddar. Wet the edges, then seal with a fork.

Place the shaped empanadas on a baking sheet and refrigerate for 30 minutes. This helps maintain their shape while baking.

Preheat your oven to 350°F. Cut small slits in the tops of the empanadas, apply an egg wash for a golden finish, and bake for 20-25 minutes until they are golden brown and crispy.

Let the empanadas cool for a few minutes before serving. Enjoy them warm with sour cream, salsa, and fresh cilantro for a delightful burst of flavor.