Monte Cristo Empanadas

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray; set aside.

In a mixing bowl or stand mixer, combine self rising flour and Greek yogurt until a thick dough forms.

Divide dough into 6 equal pieces (approximately 3.3 ounces each) and roll out onto a lightly floured surface until approx. 8 inches in diameter. Divide turkey, ham and cheese evenly between dough (2.6 ounces turkey, 2.6 ounces ham, 14 grams cheese).

Fold dough over the top to form a half circle, press edges shut with your hand then use a fork to crimp and secure the edges of each empanada.

Place empanadas on prepared pan, then whisk egg and brush on the top and sides. Bake for 25-30 minutes or until golden brown.

Remove from oven and dust with powdered sugar. Serve with raspberry jam, if desired (not included in nutrition information so log separately).