Baked Turkey Curry Empanadas

Stir together flour and salt in a large bowl. Cut butter into flour mixture with a pastry blender or fork until pea-size pieces form. Mix in ice water, 1 to 2 tablespoons at a time, just until dough comes together. (Dough should hold together when gently squeezed.) Divide dough into 2 portions; wrap each in plastic wrap. Chill at least 1 hour or up to 2 days.

Heat oil in a large skillet over medium-high heat. Cook onion, stirring frequently, until tender, about 4 minutes. Stir in 1 tablespoon curry powder and cook until fragrant, about 1 minute.

Add ground turkey, soy sauce, and remaining 3 tablespoons curry powder. Cook, stirring and breaking up lumps, until turkey is browned, about 8 minutes. Remove from heat; let filling cool completely.

Preheat the oven to 450 degrees F (230 degrees C). Line a large baking sheet with parchment paper. Working with one portion of dough at a time, remove plastic and roll out dough on a lightly floured surface to 1/8-inch thickness. Use a 3 1/2-inch round cutter to cut out circles, rerolling scraps as needed. Repeat with remaining dough until you have 24 circles.

Holding a dough circle in your palm, add 1 heaping tablespoon filling. Fold dough over filling and pinch (or use a fork) to seal edges. Repeat with remaining dough circles and filling. Arrange empanadas about 1/2- inch apart on the prepared baking sheet. 

Beat together egg yolk and water in a small bowl; brush onto empanadas. Prick each empanada with a fork to vent. Bake until golden brown and crisp, 15 to 18 minutes. Let cool slightly.

Meanwhile, for creamy mango sauce, stir mayonnaise, yogurt, and mango chutney together; serve with empanadas.