Place flour, salt, sugar and butter in a food processor and pulse until you get pea-size chunks of butter.

Mix together water, eggs and vinegar

Add liquid mixture to the food processor and pulse until it comes together

Turn mixture out onto a floured board and knead until it's no longer crumbly

Wrap in plastic wrap and refrigerate for 1 hour

Alternately, you can use a pastry cutter to mix the flour and butter and use your hands to bring the liquid mixture and flour together.

While the dough is resting, make the filling.

Coat sauté pan with extra virgin olive oil and sauté shallots until translucent.

Add ground turkey and sauté until brown.

Add squash, potatoes and sauté for about 2 minutes

Add tomato paste and water and mix until the tomato is incorporated

Season with salt and pepper

Cook until squash and potatoes are cooked through, about 15 minutes

Add fava beans and dried cranberries

Stir to combine and allow to slightly cool.

Preheat oven to 375°F

On a floured surface roll dough into a log and cut 24 - 32 pieces (32 pieces will make about 4-inch wide empanadas).

Flatten a dough piece into a 1/8th inch thick disc using a floured rolling pin.

Lightly brush egg wash on the edge of 1/2 the disc.

Place a heaping tablespoon of filling in the center of the disc.

Fold dough over so that the egg wash seals the edges.

Crimp edges with fork tines to seal.

Place raw empanada on a greased or lined baking sheet.

Continue with the rest of the dough.

Brush the empanadas with the egg wash and bake for 20-25 minutes until golden brown.