Cut the Unsalted Butter (1 cup) into chunks. Pulse the butter and All-Purpose Flour (4 1/2 cup) in the work bowl of a food processor until the mixture resembles coarse meal.
Beat the Large Egg (2), Water (2/3 cup) and Distilled White Vinegar (2 tablespoon) together in a small bowl.
Add to the flour mixture, stirring until just incorporated.
Turn out onto a lightly floured surface and gather the dough together. Knead gently once or twice, just enough to bring the dough together. Shape into a flat rectangle and chill, wrapped in plastic wrap for at least 1 hour.
Adjust oven racks to the top third and bottom third of the oven. Preheat oven to 400 degrees F (200 degrees C).
Chop the Onion (1) and Green Bell Pepper (1). Mince the Garlic (3 clove). Heat a large skillet over medium high heat. Add the Olive Oil (3 tablespoon), onion, bell pepper and garlic and sauté for 4 to 5 minutes until the vegetables soften.
Add the Ground Turkey (1 pound) and brown the meat while breaking it apart with the back of a fork or wooden spoon. Add Ground Cumin (3/4 teaspoon) and Smoked Paprika (1 teaspoon).
Chop the Tomato (1). Add the tomatoes, Golden Raisins (1/2 cup), Ancho Chili Powder (1 teaspoon), Salt (3/4 teaspoon) and Ground Black Pepper (1/2 teaspoon). Stir to combine and cook for an additional 3 to 5 minutes until mixture is well blended - adjust seasonings if necessary.
Crumble the Queso Fresco (1 cup). Remove from heat, stir in queso fresco and place the lid on the pan. Set aside.
Cut the dough into 4 equal pieces. On a lightly floured work surface, roll out one piece of dough to 1/8-inch thick.
Cut the dough into 5-inch rounds and transfer to a baking sheet covered with parchment paper. Repeat until all the dough has been rolled and cut.
Mound 2 tablespoons of turkey filling onto the pastry and carefully fold over, pressing along the edge to seal the dough.
Use the tines of a fork to press the edge together and make a decorative border.
Add the Egg (1) and Water (1 tablespoon) to a small bowl and beat lightly with a fork. Use a pastry brush to paint the empanadas with the egg wash. Bake for 25 minutes, alternating the baking sheets halfway through cooking.
Cool on the baking sheet for a few minutes and serve.
To make the chunky dipping sauce, preheat the oven to 425 degrees F (220 degrees C). Chop the Onion (2).
Place Olive Oil (3 tablespoon), Grape Tomatoes (2 cup), Jalapeño Pepper (1/2), chopped onion and Garlic (3 clove) on a baking sheet. Sprinkle with Ground Cumin (1 tablespoon), Smoked Paprika (3/4 teaspoon) and Kosher Salt (1/4 teaspoon). Toss to coat. Roast vegetables for 20 to 25 minutes.
Pick out the garlic, remove the skins and discard them. Add the garlic and the rest of the vegetables to a mini prep food processor and pulse 1 to 2 times.
Zest the Lime (1). Add the lime zest, Apple Cider Vinegar (1 teaspoon) and Fresh Cilantro (1/2 cup) and pulse to combine. Season to taste.
Serve with empanadas. Enjoy!