2In a large saute pan, heat up a tbsp. of oil and add the onion, celery and carrots. Saute for 1 minute. Add the garlic and ground turkey. Stir to break up the meat and cook for 2-3 minutes until the meat is beginning to change colour.
3Add the salt, pepper and oregano. Stir in the ketchup, Dijon, tamari and broth. In a small bowl mix the water and arrow root flour together and mix well.
4Remove the saute pan from the heat, set aside and let it cool slightly. Lay the thawed sheets out and cut into 8 equal squares. You might have to roll the full sheet a little to make it square.
5Put a piece of parchment on your baking sheet and lay the squares onto the parchment and put some of the mixture on each of the 8 squares.
6With the beaten egg, lighty paint the edges of the pastry. Fold the pastry over the tilling and seal the edges well. You should have 8 triangles when you're done.
7Brush each of the turnovers with more egg and bake for 20-25 minutes or until the pastries are puffed up and golden brown on the outside.