Preheat your grill to a high temperature for direct cooking (around 400F). Add a cast iron with 1 tbsp of oil to the skillet 1-2 minutes before cooking to preheat.
Add to your skillet the garlic first to brown for 1 minute. Next, add the peas, corn, carrots and red onions to cook for 1 minute until softened. Finally, add the turkey, chicken stock, chipotle puree, salt and pepper. Mix this all together and cook for another 3-4 minutes until slightly caramelized and softened. Pull the skillet off fire and add the mixture to a bowl to cool for 5 minutes.
Begin making your empanadas by laying out one empanada disc. Place 2 tbsp of the meat mixture on one side of the disc with some room on the edges to seal it in. Fold the empty side of the disc over the mixture and press firmly to the opposite side so that the edges seal. Using a fork or your hands, press the edges additionally for an extra seal. Repeat this step for all of your empanadas until done.
Clean off your skillet and preheat your fire for high heat again (around 400F). Add your canola frying oil to the skillet and bring it up to 350F.
Lay your empanadas into the frying oil and carefully cook for about 2-3 minutes per side until the empanadas are golden brown all around. Make sure to not overcrowd your skillet; therefore, only cook about 3-4 empanadas at one time. Once they are done, pull them off and let them cool for 3-4 minutes.
Add some salsa verde, chimichurri or anything else to dip your empanadas into and enjoy!