In a food processor, blend 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1 teaspoon of kosher salt until combined. Add 1 cup of chilled and cubed unsalted butter, pulsing until the mixture resembles coarse crumbs. Gradually mix in 4-6 tablespoons of cold water, just until a dough forms. Press into a disk, wrap in plastic, and refrigerate for at least 10 minutes.

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Sauté 1 medium yellow onion, 1 chopped celery stalk, and 1 peeled and diced russet potato for about 6 minutes, or until softened. Stir in 1 pound of ground dark meat turkey, season with black pepper, and cook until browned for approximately 6-8 minutes.

Sprinkle in 2 tablespoons of all-purpose flour, then slowly pour in 1 cup of chicken stock, stirring constantly to thicken for another 4 minutes.

Once thickened, reduce heat and mix in 1 cup of shredded Havarti cheese, 1 cup of canned chunky cranberry sauce, and ¼ cup of diced chives. Stir until the cheese is melted and well combined. Remove from heat and set aside to cool.

Preheat your oven to 400ºF (200ºC). Roll out the chilled dough to about 1/8 inch thick. Cut square pieces to fit into a greased muffin tin, ensuring they hang slightly over the edges. Fill each square with the turkey and cranberry filling, then cover with another dough square. Seal edges with a fork and brush tops with a beaten egg.

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until crust is golden brown and flaky. Remove from oven and cool slightly before transferring to a wire rack.

Serve warm or at room temperature and enjoy!