Venison Heart

I have always enjoyed a good turnover or empanada. There are many variations and the main difference is how the dough is folded or prepared. Turnovers can be both sweet or savory depending on their filling, but I wanted to try and make one that is both. I was curious how this would work out due to the fact I absolutely love sweet Danish style turnovers, sticky flaky baklava as well as the hearty variants filled with meat such as lamb or beef that are on the other end of the taste spectrum. So how do you get the best of both worlds?