Ingredients

• 1 tbsp olive oil
• 1 onion
• chopped
• 1 garlic clove
• crushed
• 1 carrot
• finely chopped
• 225g/8oz extra lean beef mince
• 1 tbsp tomato purée
• ¾ tsp ground cumin
• 1 tsp chilli powder
• 1 medium potato
• peeled
• cut into cubes
• 100ml/3½fl oz dark Mexican beer
• brown ale or stout
• salt and freshly ground black pepper
• 225g/8oz plain flour
• plus extra for dusting
• ½ tsp turmeric
• ½ tsp chilli flakes
• 75g/3oz chilled butter
• cut into cubes
• pinch salt
• 50ml/2fl oz milk
• 1 free-range egg yolk
• 1 free-range egg
• beaten
• sweet chilli dipping sauce

Directions

• Heat the oil in a frying pan over a medium heat. Add the onion
• garlic and carrot and fry until softened.
• Add the mince and fry for 3-4 minutes
• until golden-brown all over.
• Add the tomato purée
• cumin and chilli powder
• stir well and cook for 3-4 minutes.
• Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes
• or until potatoes are cooked.
• Remove from the heat and leave to cool.
• For the pastry
• place the flour
• turmeric
• chilli flakes
• butter and salt into a food processor and pulse to a breadcrumb-like consistency.
• Add the milk and egg yolk and pulse together until the mixture just comes together as a dough.
• Turn the dough out onto a lightly floured work surface and knead for a few minutes
• then wrap in cling film and transfer to the fridge to chill for an hour.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter.
• Place a spoonful of the filling into the centre of each pastry circle.
• Brush the edge of one half of each of the circles with some of the beaten egg
• then fold over the other side and seal - make sure you don't trap any air inside.
• Mark around the edges of the sealed pastry with the tines of a fork.
• Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes
• or until the pastry is cooked and the filling is hot.
• To serve
• place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre.