For the empanada dough: In a large bowl, mix flour and salt. Cut the butter into the flour by using two knives or a pastry blender until the mixture begins to form small, pea-sized pieces. Add ice water one tablespoon at a time, and continue to mix. Add egg and knead until well incorporated into the dough. Form dough into a large ball, then roll into a long log shape and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes.

Heat oven to 375 F. Adjust oven rack to the lowest position. Remove dough from the refrigerator and slice into 24 pieces; roll each piece into a small, round ball. On a lightly floured board, roll each dough ball flat with a rolling pin to make 4-inch diameter discs. Place the dough discs into the cups of a non-stick muffin pan and press into open shells. Allow the edges of the dough to extend above the cup to create a shell that is easy to grab. With a fork, lightly press the bottom of each shell to prevent swelling during baking. Bake for 15 minutes or until golden brown. Set aside.

For the filling: In a large frying pan, heat oil on medium-high heat and sauté onions until translucent. Add garlic, turkey, ginger, cumin, chili powder, oregano, and soy sauce. Stir frequently and cook until browned. Season with salt and pepper and add 1/2 cup grapes and spinach. Sauté for an additional 2 minutes to combine. If needed, add a tablespoon of water to keep meat moist.

Fill each baked empanada shell with ground turkey mixture and top with the remaining grapes. Bake for 5 minutes and serve warm. Garnish with chopped cilantro.