Sprinkle some flour on a clean work surface and roll out the pastry to a thickness of approximately 3 mm.
Cut out disks from the pastry to a diameter of approximately 12 cm. When the disks are cut place them onto a floured tray and then gather together the remaining pastry and re roll to the same thickness. Cut out the remaining disks. There should be 12. Transfer the disks to the fridge to chill.
Finely chop the turkey meat and mix with the chestnuts, sage,a splash of gravy to bind and then season well with salt, pepper and red wine vinegar.
When your filling is prepared, remove the disk from the fridge and place a heaped tea spoon of the filling in the center of the disk leaving a 2 cm border around. Brush some egg wash around one half of the border and pull the other end over the top of the filling to meet the egg washed side.
Press down and seal by the pastry ensuring there are no gaps. You will have a half moon shape with a bulge of filling in the center in the centre. The pastry is quite robust but will become warm with too much handling so you should heat an oven to 180°C.
Place the empanadilla on a floured non stick oven tray and bake for 15-20 minutes until golden brown and the filling is hot. A small knife inserted into the center and removed will be hot. Serve straight away.