Preheat Oven to 375F
Add 1 tsp oil to a pan with diced green onions and minced garlic
One the mixture smells fragrant, add turkey and all of the spices
Cook through and then add pumpkin puree. Continue cooking for 5 more minutes and then turn off the heat.
Add mixture to a bowl, and then add cheese. Mix until the cheese is fully incorporated. Feel free to use even more cheese.
Remove one empanada from the package. Roll it out just slightly so the ends are soft.
Add 1.5 heaping tbsps to one side of the empanada. Fold over the over side of the empanada, so that it looks like a half moon shape. Use a fork to press the edges. Place folded empanada on a parchment paper lined baking sheet.
repeat with remaining empanadas. If you notice that the empanadas look too empty inside, add more filling.
Once all empanadas are folded and sealed, mix a scrambled egg with a tsp of oil. Use a pastry brush(or your fingers) to lightly glaze all of the empanadas, on the top and bottom. This will give them a shiny look when they are baked and helps them from not drying out.
Bake for 20 minutes or until golden brown! Enjoy