Thaw puff pastry sheets at room temperature.

Cut the lamb into very small cubes.

Peel and chop the onion, potato, carrots, and turnip into very small pieces.

Place the chopped lamb and vegetables in a bowl.

Season with salt and pepper to taste.

Preheat oven to 400°F (200°C).

Separate pastry sheets.

Using a 5.5" saucer, cut out pastry rounds.

Place a heaping teaspoon of meat and vegetable mixture in the middle of a pastry round.

Dip a pastry brush in water and moisten the edge of the pastry round.

Pull up two sides of the pastry to the top and seal by pinching the pastry together across the top, forming an empanada.

Place the completed empanadas on a baking tray lined with baking paper.

Repeat with the remaining ingredients to make 10 empanadas.

Bake in the preheated oven for 15-20 minutes, or until golden brown.

Remove from the tray using a spatula and serve.